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
- 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.