Butternut Squash Jam
I grew some butternut squashes in my garden.
All you have to do is boil the squash, mash it, and cook it down.
Since this jam doesn't contain dairy products, unlike kabocha cream, it keeps for a long time.
If you use butternut squash, this jam will be nice and creamy. If you decide to use kabocha squash instead, choose ones that are fluffy. Recipe by cafe-cafe
Butternut Squash Jam
I grew some butternut squashes in my garden.
All you have to do is boil the squash, mash it, and cook it down.
Since this jam doesn't contain dairy products, unlike kabocha cream, it keeps for a long time.
If you use butternut squash, this jam will be nice and creamy. If you decide to use kabocha squash instead, choose ones that are fluffy. Recipe by cafe-cafe
Cooking Instructions
- 1
This is a butternut squash. You can make this jam with other kinds of squash instead, but I think butternut squash tastes better!
- 2
Peel the butternut squash and remove the seeds. Cut the squash into small, thin slices.
- 3
Add the squash and 150 ml water to a pot. Cover it with a lid and boil the squash until it's soft enough to fall apart when handled. Turn off the heat and mash the butternut squash with a pestle or masher.
- 4
As soon as you can strain the mixture, do so, as this will give the jam a smooth texture (though it still tastes delicious with a few lumps).
- 5
Add half of the sugar to the mixture and turn the heat on again. Boil the mixture while stirring with a spatula. Scoop away any scum that forms.
- 6
Add the rest of the sugar and cook the mixture down while continuing to stir. Turn off the heat just before the mixture reaches your preferred level of thickness.
- 7
Pour the jam into a sterilised container and keep it in the refrigerator. It may have a strong squash smell while it's still hot, but that will subside as it cools. It tastes really good.
- 8
You can add a sprinkle of cinnamon at the end if you'd like. This jam can be spread on bread or used as a filling for sandwiches. It can also be mixed into cakes.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Persimmon Jam Persimmon Jam
Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.If you increase the amount of sugar by 30-40%, it will have a long shelf life.This recipe uses a reduced amount of sugar, so the jam should be consumed quickly. Recipe by suzu-ren
-
Persimmon Jam Persimmon Jam
If’n y’all like persimmons, you’ll love this jam. I’d wanted to make jelly, it’s too pulpy to be clear. So, jam it is! Either way, my Daddy said it was “good on a biscuit”! #GoldenApron23
-
Persimmon Jam Persimmon Jam
I received a bunch of persimmons from a friend, and when thinking of various ways to use them, I decided to make persimmon jam, since I've never had it before.After searching different recipes on the internet, I came up with my own version.Persimmons are more tart than apples, so it only need a little sugar.You can use either firm or ripened persimmons, so give this recipe a try when you have lots.You could also grate or put them in a food processor for a smoother texture. Recipe by Kawakamisan -
Zucchini Jam (Vegan) Zucchini Jam (Vegan)
My old wish was to create something like a dessert out of veggies, so this recipe is one of those ideas when i use a veggie in a sweet dish. Use it on toast for example!
-
Simple Apple Jam Simple Apple Jam
I bought some Starking apples, but they didn't go over well with my family, so tried making some jam. I think they're delicious either way.I made this with 30% as much sugar as apple. If you want to store it for a long time, I think it's better to use a larger amount of sugar, like about 50%. Recipe by ankobby -
Simple Persimmon Jam Simple Persimmon Jam
I wanted to make a jam because some persimmons I had received became too soft.If you use persimmons that aren't overripe, slice them thinly and let them sit for an hour after mixing with the sugar to make syrup. You do not need to add the 50 ml of water if you do it this way (you can add the water if not enough syrup formed). I used 25% as much sugar as the persimmons. Please adjust this amount to your taste. Recipe by ankobby -
Kumquat Jam Kumquat Jam
I learnt this recipe from a cooking class a long time ago, but I lost the recipe so I recreated it on my own. I think they taught us to wash the kumquats with rice bran, but I just eliminated any complicated steps.I used a 1/4 of the weight of the kumquats in sugar (if you want to preserve the jam for a long time, add more sugar). Incidentally, I always divide the jam into small batches and freeze it. I don't bother with sterilizing the jars with boiling water (since I've never had the jam go bad this way. If you are worried that it will though, sterilize the jars). Recipe by Setsubunhijiki -
Strawberry Banana Jam Strawberry Banana Jam
I love "Gomekochan's" banana jam, and I thought it would be the perfect match with a strawberry jam so I made this recipe!You can make this jam quickly, unlike normal strawberry jam where you have to leave it for a while.It will be very sweet if you use ripened bananas.It is very easy for the jam to scorch, so please stir while boiling it down. Recipe by Orihime mama -
Strawberry Jam Strawberry Jam
For children to remember.Since the jam thickens as it cools, if you boil it down exactly to your ideal consistency, it will become too thick. Stop just before it reaches the ideal thickness. Recipe by cafe-cafe -
Tomato Basil Jam Tomato Basil Jam
A brew pub near my house serves a great Turkey sandwich that has an amazing tomato jam on it. This is my attempt at recreating the jam.
-
Vitalizing Carrot Jam Vitalizing Carrot Jam
I didn't have jam for breakfast one morning, but I did have a carrot, so I made jam from it, and it came out delicious.Since it's troublesome to grate raw carrot, I recommend microwaving it first.This recipe is light on sugar, but adjust to taste.Of course, if you're making a large amount, use a pot for boiling or a food processor to process the carrots. Recipe by nahota mama -
Easy Jam with Strawberry Preserves Easy Jam with Strawberry Preserves
Without fail, I make this every year when small strawberries go on sale, This simple recipe that uses only 3 ingredients has been in our family for a long time! Even though it's easy, it gets great mileage. We use it on bread, scones, and in sweets.The key to maintaining the fresh red color is to simmer it on medium heat for a short amount of time. Please be sure to carefully remove the scum. It makes all the difference in the result. Recipe by Toiroiro
More Recipes
- Seared steak with celery & pepper caponata
- Mozarella Sticks
- Beef on Endive with Ume Gelée Sauce
- Spicy Ranch Dip/Dressing
- Inari Sushi with Nuts and Dried Fruits
- Crispy Sautéed Pork Belly
- Simmered Purple Runner Beans in a Pressure Cooker
- Nachos
- Crunchy Raisin & Walnut White Chocolate
- A Small Amount of White Chocolate
Comments