Squash jam

Butternut Squash Jam pairs well with cheeses and is perfect on a toasted piece of country bread.

This easy Pumpkin jam is a great addition to have when Fall comes around. It’s perfect on a toast, with pancakes, crepes, or in any baking recipe. I use fresh pumpkin and honey instead of sugar for a healthier option and a few spices. Get the recipe below, it’s pumpkin goodness! How to make Pumpkin jam? I like to use fresh pumpkin or butternut squash. Cut it into pieces and bake until soft. Continue reading Pumpkin Jam made with honey and spices at Crumbles of health.

Please don't let the title dissuade you from trying this fantastically complex, deliciously sweet and heavenly autumnal spread. It is time ...

Butternut Vanilla Jam is so good! A different use for the squash in your cold storage that will be a hit with the family. If you don’t have vanilla beans it’s no problem. They are so expensive anymore that an easy replacement is Vanilla Paste. So very very good that you’ll have to use your...

I can’t wait for my youngest son’s new joke on me. He previously cracked up over my remark that I’d never met a vegetable I didn’t want to roast. Ha. With this experiment, I’m waiting for a similar…

I grew some butternut squashes in my garden. All you have to do is boil the squash, mash it, and cook it down. Since this jam doesn't contain dairy products, unlike kabocha cream, it keeps for a long time. If you use butternut squash, this jam will be nice and creamy. If you decide to use kabocha squash instead, choose ones that are fluffy. Recipe by cafe-cafe

How to Make Squash Jelly: Summer time in the Southern United States means squash, squash and ummm....more squash. There are only so many squash dishes that you can make before you are sick of squash. So allow me to help you out a little. What looks like marmalade and isn't..…

A delicious tangy and sweet homemade mango chutney that's packed with aromatic hints of ginger, clove and cumin

Make sure you use a roasting or sugar pumpkin for this jam. Other types of pumpkins, such as those meant for carving, have a higher water content and will not cook up the same. (Steaming the pumpkin is an idea inspired by the Soframiz cookbook.) This recipe makes one large jar, or two smaller ones. You can scale up the recipe to make more if you wish. You don't need a thermometer to make this jam; you can tell visually when it's done. And since it makes a small batch, you'll likely eat it…

Forget pumpkin butter and treat yourself to a delicious homemade squash butter made with butternut squash and warming spices instead!