Breakfast/ Jams & Preserves/ Vegetables

Pumpkin (Blue Hubbard) Jam with Raisins and Vanilla Bean over Multigrain Pancakes with Wild Pecan Nuts

The jam has a beautiful bright yellow color. You can have it on pancakes, and it’s also a great spread of a slice of toast or served as a condiment with some grilled meat.

Blue Hubbard described as a “starchy, dry, thick, flaky, floury, melting, nutty and fine-textured winter squash…..with brilliant orange flesh”.

This squash was likely used by your great grandmother and is a fall tradition in New England.

Pumpkin jam

Pumpkin (Blue Hubbard) Jam with Raisins and Vanilla Bean over Multigrain Pancakes with Wild Pecan Nuts

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  • 5 pounds Blue Hubbard
  • 2 1/2 pounds of sugar
  • 6 cups of water
  • 1/2 pound raisins
  • 2 lemons (optional)
  • vanilla bean



Pare squash. Remove seeds and cut the pulp into small cubes or shred it.


Add sugar and water. Stir well, and allow to stand overnight.


Two lemons, sliced thinly, may be added. I made with vanilla bean this time.


Cook slowly, stirring frequently, until the squash is tender and clear.

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  • Reply
    October 11, 2011 at 6:54 am

    What a wonderful topping.This recepie I am penning down:)Excelent:)

  • Reply
    October 11, 2011 at 4:24 pm

    This looks so good! I can see the lemon working beautifully with the other flavors.

  • Reply
    October 11, 2011 at 11:31 pm

    great pictures… very inspiring for a new photographer like me

  • Reply
    October 12, 2011 at 5:26 pm

    The pictures are fantastic. I have never heard of Blue Hubbard but this jam looks tasty.

  • Reply
    October 12, 2011 at 6:43 pm

    yum! I never heard of pumpkin jam before but I am definitely trying it now!

  • Reply
    The Three Little Piglets
    October 13, 2011 at 12:52 am

    This would make such a beautiful gift for the holidays!

  • Reply
    October 13, 2011 at 4:50 am

    That looks delicious – great recipe and (as always) amazing photos!

  • Reply
    October 13, 2011 at 2:40 pm

    I've never seen a Blue Hubbard before, but this jam sounds delicious! And topping these pancakes? Even better =)

  • Reply
    October 14, 2011 at 12:27 am

    I would like to thank everybody for visiting and leaving the comments. It means a lot to me, thank you!

  • Reply
    Laura Jeanne
    October 24, 2011 at 3:30 am

    Love your blog and LOVE this post. Looks amazing!
    Laura @ A Healthy Jalapeño

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