Hey there, jar enthusiasts!
Have you ever tried something totally unique? Today, I’m bringing you a recipe that will blow your taste buds away: butternut squash jam!
Yes, you heard that right! It’s sweet, savory, and oh-so-delicious.
Perfect for spreading on toast or adding to your favorite cheeses.
Let’s dive into this fun and flavorful adventure together!
Ingredient Substitutions
Acorn squash can be replaced with pumpkin or sweet potato, maintaining a similar texture and flavor profile. Adjust cooking time as needed, as sweet potatoes may cook faster than squash. Lemon juice can be substituted with lime juice or apple cider vinegar for acidity, using the same amount. For a sugar alternative, coconut sugar or a stevia blend can be used, though the quantity may need adjustment to achieve desired sweetness. Coconut sugar provides a similar caramel-like flavor, while stevia offers a low-calorie option. Almond slices can be swapped with chopped pecans or walnuts for different nutty flavors and textures, using the same quantity as the original recipe.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 10-15 g
- Fat: 20-30 g
- Carbohydrates: 350-400 g
Ingredients
- 1 kg peeled and seeded acorn squash (or use butternut or mantovana squash)
- Juice from 1 lemon
- 300 ml water
- 1 vanilla pod (cut open)
- 300 g granulated sugar
- 40 g almond slices
Step 1: Prepare the Squash
Start by cutting the squash into slices.
Peel the slices and dice them into small cubes.
You will need 1 kilo of squash pulp for this recipe.
This step ensures that the squash cooks evenly and softens quickly.
Step 2: Cook the Squash
Place the diced squash in a pot and add lemon juice and water.
Cook over low heat for about 35 minutes, stirring often to ensure it doesn’t stick to the bottom of the pot.
Depending on the texture and moisture content of the squash, you might need to adjust the amount of water and the cooking time.
Cook until the squash is soft enough to be easily mashed.
Step 3: Puree the Squash
Once the squash is thoroughly cooked and soft, use an immersion blender to reduce it to a velvety puree.
Make sure the mixture is smooth and consistent throughout.
Step 4: Cook the Jam Base
To the pureed squash, add sugar and the split-open vanilla bean.
Simmer the mixture for about 10 minutes to allow the flavors to meld and to thicken the jam.
Stir occasionally to ensure everything is well combined and reduce the risk of sticking.
Step 5: Add Almonds and Finalize the Jam
When the jam is nearly ready, incorporate the sliced almonds into the pot.
Cook for an additional 5 minutes, allowing the almonds to warm and blend into the jam.
Stir well to distribute the almonds evenly.
Step 6: Preserve the Jam
Spoon the finished jam into sterilized jars, filling them completely to minimize air space.
Seal the jars tightly with their lids.
To ensure long-term preservation, boil the sealed jars for 30 minutes.
This process will allow the jam to be stored safely for months.
Keep the jars in a dark, dry place until you’re ready to enjoy them.
