‘Sunshine’ Squash Jam

Yields two 16 oz. jars that must be stored in the freezer or refrigerator. We have found that ‘Sunshine’ squash really shines in this jam, but any sweet type of winter squash should do.

1/2 tsp. nutmeg

1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1 Tbsp. vanilla extract

Squash Jam:

1-2 ‘Sunshine’ squash, pureed to make 4 cups
1 1/3 cup brown sugar
1 1/2 cup white sugar
1/4 cup orange juice
2 Tbsp. lemon juice
2 tsp. cinnamon

Directions: Add all of these ingredients, except vanilla, to a medium sized heavy-bottomed pot and bring to a simmer. Stir until sugar dissolves. Reduce heat to low. **

Continue to cook on low for an hour or so until squash butter has reached a thick, spreadable consistency. Make sure to keep stirring with a rubber spatula. It will want to burn!

Once finished, stir in the vanilla. Let cool and store in glass jars in the refrigerator or freezer. Squash butter isn’t a great canning candidate because it isn’t acidic and, because of its density, it is difficult to reach the necessary 240 degrees needed to kill the hazardous microbes. Read more info at www.foodinjars.com/2010/12/canning-101-why-pumpkin-butter-cant-be-canned/

** Pro Tip: this can also all be done in a slow cooker! Add all the ingredients (except vanilla) and set on low for a few hours, until desired consistency. Stir in vanilla, cool, and store in glass jars.