Description
Lovely seasonal preserves!
Ingredients
Scale
- 35.2 oz (1 kg) butternut squash
- 17.6–24.6 oz (500–700 g) sugar
- 1 vanilla bean pod
- 2 lemons
- 2 tsp cinnamon
- 1/2 tsp ginger
- pinch of nutmeg
Instructions
- Peel the butternut and cut into cubes.
- Put it together with sugar and spices into a pot, on low heat. Add juice from 2 lemons and zest from 1 lemon. Cook for around 40 minutes, until it thickens and becomes jelly-like.
- Pour hot jam into sterilized jars, turn them upside down, then turn back up after five minutes. Let cool to room temperature and refrigerate.
- To sterilize jars: place jars and lids into a large pot filled with water and boil for ten minutes. Then arrange them onto a baking tray and heat in oven for 10-15 minutes, on low heat.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Dessert