Serve on toast, stir into yogurt, or use as a glaze – this homemade jam is an amazing way to preserve pumpkin season.

Scale

2.2 lb (1 kg) butternut squash, peeled and cubed

2 1/2 to 3 1/2 cups (500–700 g) sugar (adjust based on desired sweetness)

1 vanilla bean pod, split and seeds scraped

2 lemons, juiced and zest of 1 lemon

2 tsp ground cinnamon

1/2 tsp ground ginger

Pinch of nutmeg

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Peel the butternut squash using a vegetable peeler or sharp knife.
Cut the squash into small cubes, approximately 1-inch pieces, to ensure even cooking.

In a large, heavy-bottomed pot, add the cubed butternut squash, sugar, vanilla bean pod and seeds, cinnamon, ginger, and nutmeg.
Squeeze the juice from two lemons into the pot and add the zest of one lemon.

Place the pot over low heat and stir gently to combine the ingredients.
Cook for approximately 40 minutes, stirring occasionally to prevent sticking, until the squash softens and the mixture thickens to a jelly-like consistency.

Place jars and lids in a large pot of water, ensuring they are fully submerged.
Bring the water to a boil and let the jars and lids sterilize for 10 minutes.
Remove them carefully and arrange on a baking tray. Place in an oven preheated to low heat (around 200°F/95°C) for 10–15 minutes to dry.

While the jam is still hot, carefully spoon it into the sterilized jars, leaving a small gap at the top.
Seal the jars tightly with the lids and immediately turn them upside down. Let them sit upside down for 5 minutes, then return them to an upright position.

Allow the jars to cool to room temperature. Store the jam in the refrigerator and use within 2–3 weeks.

Storage: Refrigerate the jam in sealed jars and consume within 2–3 weeks. For longer storage, consider water bath canning.

Serving Ideas: This jam pairs beautifully with toast, scones, yogurt, or as a glaze for roasted meats.

Consistency Tip: If the jam seems too thick after cooling, gently reheat and stir in a small amount of water.