Description
Homemade pumpkin jam is perfect for toast, yogurt, or as a glaze. A delicious way to enjoy the flavors of fall.
Ingredients
Units
Scale
- 2 lbs (1 kg) butternut squash
- 2.5 - 3.5 cups (500 - 700 g) sugar
- 1 vanilla bean pod
- 2 lemons
- 2 tsp ground cinnamon
- 0.5 tsp ground ginger
- Pinch of nutmeg
Instructions
- Prepare the Butternut Squash
- Peel the butternut squash and cut it into 1-inch cubes.
- Combine Ingredients in a Pot
- In a large, heavy-bottomed pot, combine the cubed butternut squash, sugar, vanilla bean pod and seeds, cinnamon, ginger, nutmeg, juice from two lemons, and zest from one lemon.
- Cook the Jam
- Place the pot over low heat and cook for approximately 40 minutes, stirring occasionally, until the squash softens and the mixture thickens.
- Sterilize the Jars
- Place jars and lids in a pot of water, ensuring they are fully submerged. Bring the water to a boil and sterilize for 10 minutes. Remove and place in a 200°F (95°C) oven for 10–15 minutes to dry.
- Jar the Jam
- While the jam is still hot, carefully spoon it into the sterilized jars, leaving a small gap at the top. Seal the jars tightly, immediately turn them upside down for 5 minutes, then return them to an upright position.
- Cool and Store
- Allow the jars to cool to room temperature. Store the jam in the refrigerator and use within 2–3 weeks.
Notes
- For a smoother jam, use an immersion blender to puree the cooked squash before adding the remaining sugar.
- Adjust the sugar quantity based on the sweetness of your butternut squash; taste and add more if needed.
- To extend shelf life, process the jam in a boiling water bath for 10 minutes after sealing the jars.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 18
- Sodium: 2
- Fat: 1
- Saturated Fat: 0g
- Unsaturated Fat: 1
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
- Cholesterol: 0mg