Butternut squash jam
My butternut squash jam has the same colour as autumn leaves, it is sensuous and silky. You will be tempted to slather this jam on a slice of fresh bread, better if a wholewheat or brown bread.
Servings 4 little jars
Ingredients
- 1 kg (2.2 lb) acorn squash, butternut squash or Mantovana squash, peeled and seeded
- Juice of 1 lemon
- 300 ml (1 ¼ cups) water
- 1 vanilla bean, split open
- 300 g (1 ½ cups) sugar
- 40 g (1 ½ oz) sliced almonds
Instructions
- Cut the squash into slices, peel it and dice it. You will need 1 kilo of squash pulp. Put it in a pot and cook it over low heat with lemon juice and water for about 35 minutes, until it softens. Stir often to prevent it from sticking on the bottom of the pot. Depending on the texture of the squash you might need more or less water, more or less cooking time.
- Reduce the squash to a velvety puree with an immersion blender.
- Add the sugar and the split open vanilla bean and simmer the jam for about 10 minutes to thicken it.
- When the jam is almost ready, add the sliced almonds and cook for 5 more minutes.
- Spoon the jam into sterilized jars, close them tightly and boil the jars for 30 minutes to preserve the jam for months. Keep in a dark, dry place.
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