The jam has a beautiful bright yellow colour. You can have it on pancakes, and it’s also great spread of a slice of toast, or served as a condiment with some grilled meat.
Described as a “starchy, dry, thick, flaky, floury, melting, nutty and fine-textured winter squash…..with brilliant orange flesh”.
- 5 pounds Blue Hubbard
- 2 1/2 pounds sugar
- 6 cups of water
- 1/2 pound raisins
- 2 lemons (optional)
- vanilla bean
Pare squash. Remove seeds and cut 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.