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.
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.
Ingredients:
- 5 pounds Blue Hubbard
- 2 1/2 pounds sugar
- 6 cups of water
- 1/2 pound raisins
- 2 lemons (optional)
- vanilla bean
Directions:
Pare squash. Remove seeds and cut 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.
10 comments:
What a wonderful topping.This recepie I am penning down:)Excelent:)
This looks so good! I can see the lemon working beautifully with the other flavors.
great pictures... very inspiring for a new photographer like me
The pictures are fantastic. I have never heard of Blue Hubbard but this jam looks tasty.
yum! I never heard of pumpkin jam before but I am definitely trying it now!
This would make such a beautiful gift for the holidays!
That looks delicious - great recipe and (as always) amazing photos!
I've never seen a Blue Hubbard before, but this jam sounds delicious! And topping these pancakes? Even better =)
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Love your blog and LOVE this post. Looks amazing!
Laura @ A Healthy Jalapeño
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