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Butternut Squash, Ginger & Citrus Jam<\/p>\nButternut Squash, Ginger & Citrus Jam<\/p>\n
<\/p>\n
3 pounds, 5 ounces butternut squash, peeled and seeded<\/p>\n
3\u00bd ounces (about \u00be cup) ginger root, peeled and finely sliced into small pieces<\/p>\n
grated zest and juice of 3 lemons<\/p>\n
grated zest and juice of 4 oranges<\/p>\n
grated zest and juice of 1 lime<\/p>\n
1 tsp. ground ginger<\/p>\n
\u00bd tsp. ground cinnamon<\/p>\n
4 cups granulated sugar<\/p>\n
<\/p>\n
Grate the butternut squash, either by hand or in a food processor. Put all the ingredients, except the sugar, in a preserving pan. Add 4 \u00bc cups water and slowly bring to a boil. Reduce the heat and simmer about 20 minutes until the squash is soft. Stir from time to time to prevent the mixture from sticking to the bottom of the pan. Add the sugar to the pan and stir until completely dissolved. Bring to a boil and boil rapidly about 30 minutes until no excess liquid remains and the mixture is thick. Stir from time to<\/p>\n
time. The jam is ready when a wooden spoon drawn across the bottom of the pan reveals the bottom<\/p>\n
cleanly. (There is no need to test for a set.) Meanwhile, sterilize enough jars so that they are ready to use. Ladle the jam into the warmed, sterilized jars. Cover immediately with sterilized lids. Label and store<\/p>\n
in a cool, dry, dark place. Refrigerate after opening. Makes 6 cups.<\/p>\n","protected":false},"excerpt":{"rendered":"
Butternut Squash, Ginger & Citrus Jam 3 pounds, 5 ounces butternut squash, peeled and seeded 3\u00bd ounces (about \u00be cup) ginger root, peeled and finely sliced into small pieces grated zest and juice of 3 lemons grated zest and juice of 4 oranges grated zest and juice of 1 lime 1 tsp. ground ginger \u00bd tsp. ground cinnamon 4 cups granulated sugar Grate the butternut squash, either by hand or in a food processor. Put all the ingredients,…<\/p>\n