Sunshine Squash Jam

 

Emily Squadra, Wildflower Baking

yields two 16oz jars

Prepare squash puree

Pick two small or one large SWEET winter squash. We have found that the “Sunshine” work the best for this jam. Split the squash, remove the seeds and cut into 5 inch pieces. Place all pieces in a steam basket in a pot and steam until easily pierced with a fork. This takes about 30 minutes. You may need to add more water if necessary. Once cool, remove the flesh from the skin with a spoon and puree in a food processor, blender or immersion blender.

Squash Jam

4 cups squash puree

1 1/3 cups of brown sugar

1 1/3 cups of sugar

¼ cup orange juice

2 T lemon juice

2 t cinnamon

½ t nutmeg

1 t ginger

¼ t ground clove

¼ t salt

1 T vanilla

1-Add all of these ingredients, except vanilla, to a medium heavy bottomed pot and bring to a simmer. Stir until sugar dissolves. Reduce heat to low. **

2-Continue to cook on low for an hour or so until squash butter has reached a thick, spreadable consistency. Make sure to keep stirring with a rubber spatula. It will want to burn!

3-Once finished, stir in the vanilla. Let cool and store in glass jars in the refrigerator or freezer. Squash butter isn’t a great canning candidate because it isn’t acidic and, because of its density, it is difficult to reach the necessary 240 degrees needed to kill the hazardous buggies. Read more info at www.foodinjars.com/2010/12/canning-101-why-pumpkin-butter-cant-be-canned/

** Pro Tip: this can also all be done in a slow cooker! Add all the ingredients (except vanilla) and set on low for a few hours, until desired consistency. Stir in vanilla, cool, and store in glass jars.

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