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.

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

(1 votes, average: 5.00 out of 5)

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Ingredients

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

Instructions

1

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

2

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

3

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

4

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