Butternut Squash Jam
 
 
Butternut Squash Jam pairs well with cheeses and is perfect on a toasted piece of country bread.
Author:
Ingredients
  • 3½ pounds of butternut squash - peeled, seeded, and diced into ¾ inches pieces
  • Juice of two small lemons
  • 2 cups of fresh water
  • 2 vanilla beans split down the center
  • 1 pound of granulated sugar
  • ½ cup sliced almonds, very lightly toasted
  • 3 Twelve ounce sterilized preserve jars
Instructions
  1. Place the prepared squash into a heavy duty medium-sized saucepan along with the lemon juice and water. Bring the contents to a boil, reduce the heat to low and partially cover the pot. Cook until the squash is easily pierced with a fork, this could take between 30 to 45 minutes. You may need additional water as the squash cooks.
  2. Using an immersion blender, puree the contents of the pot. Giulia suggests to create a velvety puree, however I enjoy a bit more texture.
  3. Add the sugar to the pureed squash and the split vanilla beans to the pot and simmer for about 10 to 15 minutes to thicken the jam; again use your judgement.
  4. Add the sliced almonds and cook over low heat for an addition 5 to 6 minutes.
  5. Once the jam is cooled to room temperature, spoon it into the sterilized jars, close tightly and boil the jars for 30 minutes. I keep the jam in the refrigerator at this point to enjoy in the months ahead.
  6. As with any preserving, follow instructions carefully. Consult with reliable sources to insure that you follow proper procedures.
Recipe by LaBellaSorella at https://labellasorella.com/2017/10/butternut-squash-jam/