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 (Blue Hubbard) Jam with Raisins and Vanilla Bean over Multigrain Pancakes with Wild Pecan Nuts
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.
10 Comments
Dzoli
October 11, 2011 at 6:54 amWhat a wonderful topping.This recepie I am penning down:)Excelent:)
Grubarazzi
October 11, 2011 at 4:24 pmThis looks so good! I can see the lemon working beautifully with the other flavors.
Anonymous
October 11, 2011 at 11:31 pmgreat pictures… very inspiring for a new photographer like me
S.V.
October 12, 2011 at 5:26 pmThe pictures are fantastic. I have never heard of Blue Hubbard but this jam looks tasty.
Kristin
October 12, 2011 at 6:43 pmyum! I never heard of pumpkin jam before but I am definitely trying it now!
The Three Little Piglets
October 13, 2011 at 12:52 amThis would make such a beautiful gift for the holidays!
Anonymous
October 13, 2011 at 4:50 amThat looks delicious – great recipe and (as always) amazing photos!
Peggy
October 13, 2011 at 2:40 pmI've never seen a Blue Hubbard before, but this jam sounds delicious! And topping these pancakes? Even better =)
Yelena
October 14, 2011 at 12:27 amI would like to thank everybody for visiting and leaving the comments. It means a lot to me, thank you!
Laura Jeanne
October 24, 2011 at 3:30 amLove your blog and LOVE this post. Looks amazing!
Laura @ A Healthy Jalapeño