Breakfast/ Jams & Preserves/ Vegetables

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

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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.

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

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

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

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

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

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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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10 Comments

  • Reply
    Dzoli
    October 11, 2011 at 6:54 am

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

  • Reply
    Grubarazzi
    October 11, 2011 at 4:24 pm

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

  • Reply
    Anonymous
    October 11, 2011 at 11:31 pm

    great pictures… very inspiring for a new photographer like me

  • Reply
    S.V.
    October 12, 2011 at 5:26 pm

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

  • Reply
    Kristin
    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
    Anonymous
    October 13, 2011 at 4:50 am

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

  • Reply
    Peggy
    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
    Yelena
    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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