Anyone ever made any

[trudy]

Butternut Squash Jelly? I had never heard of it b4 til I went to the SE Garden Show in Atlanta today. They let pholks sample some jellies an I had to try it out. It was really good! Now to find a recipe an use up this BNS I have in my pantry b4 it goes bad. I checked the ingredients, an it seemed simple enough. Any of you have one already? Please share if you do.

[abirdseyeview]

Trudy,
Regarding your unsuccessful hunt for a butternut preserve/jelly/jam it may be due to the low acidity of squash that there are no recipes for home preserving of squash. I know that I have come across squash preserves/spreads but these have always been commercially processed products.
Happy hunting.

[trudy]

Thanks I hadn't thought of that, so why not add some orange juice or something to help on the acidity? I'm gonna have to play around with this some.

[colorado]

They make pumpkin butter can not see why not squash. Has to have lemon or such to acid it. or other acid fruit.

[trudy]

My thinking to, just add acid.

[colorado]

One of the old Kerr canning books has pumpkin preserves in it. I have never made any but I would sub the squash for pumpkin. Calls for lemons and spice. Never had any to try. You let the pumpkin and sugar set for 18 hours or so before cooking. I will add that to my list of jams to make.

[digger48]

looked up squash jelly. Basically zucchini type preserve with 1/2 cup lemon juice.

[trudy]

Colorado would you please post that recipe. The search results I keep getting is recipes other than for jelly. Thanks Digger.

[colorado]

Pumpkin preserves

4 pounds pumpkin
2 lemons
sugar
pinch of salt

peel pumpkin and remove seeds. Cut in very thin chunks (about 1/2 inch) Slice lemon, removed seed, leave on rind. Put pumpkin and lemon together in big kettle. For every cup of pumpkin add 3/4 cup sugar. And pinch of salt. LET STAND OVER NIGHT. In morning boil slowly till pumpkin is tender Pour into sterilized jars to with in 1/2 inch of top. Put on top and screw band firmly tight. Process 5 mins in boiling water bath. From Kerr.

Recipe on internet calls for 4 pounds pumpkin and 4 pounds sugar and 3 lemons and 1 T of spice in a bag. Same way to cook it. Till clear and syrup thick.

The pumpkin I ate was dark like apple butter and spicy. Good.
I have not tried to make.

[colorado]

Trudy, this is not jelly . If want real jelly? Good luck and let us know how it ocmes out if you do it.

[trudy]

Thanks, I may can use it as a guide.

[colorado]

If one boiled the squash after peeling and seeding and drain the juice out and jelly that. I have made jelly of corn cobs and made Koolaid jelly and so on. Water would jelly if some acid and pectin. They do beet jelly. If it really jelly you want. To me jelly is juice only. They are getting where it seems to cross lines rather jelly or jam, presevers or conserves. Pepper jelly is little piece of pepper in the jelly. Yes, the jar I go was good.

A tomato seeder has a pumpkin screen. You would have puree? I have been going through books and all hunting instructions for citron. I have found enough to do it. I thought about growing some and making it into use for fruitcake and baking. Preserves are usually chunky. If squash or pumpkin is smashed up good and spiced with ground spice like apple butter. Ground up first?

[colorado]

Pumpkin Butter

6 pounds pumpkin
5 pound light brown sugar
5 lemons
2 T cinnamon
2 T ginger
1 t allspice
1/2 t salt
1 pint water

Peel pumpkin and chop fine or put through food chopper. Add sugar ,spices and lemons. Put rinds through the grinder and add. let stand over night next morning add 1 pint of water and boil gently till clear soft and thick. Pack into hot jars and seal and water bath 5 mins

This is out of Counyside. Time of processing will be set by you where you live. I am sure Trudy you have that figured out. I knew I had seen pumpkin butter one some where. 92 magazine.

[abirdseyeview]

Ya might try this.
Just replace the Zucchini with the butternut:

ZUCCHINI PRESERVES

1 (46 oz.) can pineapple juice
1/2 c. lemon juice
2 1/2 c. sugar
14 c. squash, peeled, diced & seeded

Mix pineapple juice, lemon juice and sugar; heat. Peel, dice and seed the squash. Mix all ingredients and simmer 20 minutes then can.

[boohoo222]

Butternut Squash Marmalade Recipe




Preparation Time10 MinCooking Time30 Min

Ready In40 MinDifficulty LevelMedium






Ingredients


4 cups butternut squash, peeled and diced into 1-inch cubes


1 cup chopped onions


3 cups apple juice


1/4 teaspoon dillweed


1/4 teaspoon salt


1/4 teaspoon ground nutmeg


1/8 teaspoon white pepper


2 tablespoons lemon juice


2 tablespoons orange juice concentrate


12 (1-gram) packets artificial sweetener


Directions

Place the butternut squash, onions, and apple juice in a 3-quart pot over high heat.
Bring to a boil, reduce the heat slightly, and cook until the squash is fork tender and almost all the apple juice evaporates, about 25 to 30 minutes.
Transfer the mixture from the pot to a blender or food processor, along with remaining ingredients, and puree until smooth.

[boohoo222]

BUTTERNUT & VANILLA JAM
2 pounds butternut squash flesh
1 vanilla bean
4 3/4 cups sugar
juice of 2 lemons
1.Place the butternut squash in a pan with just enough water to stop it from catching, and cook over a moderate heat for 10-15 minutes until it is cooked through but still retains its shape. Drain off any excess juices, and when the pumpkin is cool enough to handle, chop it into finer pieces.
2.Slice the vanilla bean in half lengthwise and scrape out the seeds with the blade of a knife. Place the pumpkin, sugar, and lemon juice in a bowl, tuck the vanilla bean pieces in among the pumpkin, and add the seeds. Cover with a piece of waxed paper pushed down onto the surface and leave overnight.
3.The next day, pour the contents of the bowl into a preserving pan and stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point.
4.Pour hot jam into hot sterilized jars leaving 1/4 headspace, wipe rim, place lid and rings on adjusting to finger-tip tight. Process in the hot water bath for 10 minutes.

You may not think that a butternut squash would make a beautiful tasting jamcbut this is where youfd be wrong. These home grown butternuts were a deep orange colour with a natural sweetness that peaked the interest of our senses. Their fleshy earthy goodness pairs wonderfully with vanilla to make a tasty spread for some home-baked scones or what about using it as pie filler (instead of pumpkin piecwhy not butternut?). So, when you are faced with a glut of butternutscwe highly recommend taking the path not always preserved and try making them into some jam.



Put up Total:
1 x 125mL regular mouth mason jar
1 x 250mL wide mouth mason jar
3 x 250mL regular mouth mason jars

[boohoo222]

Sweet Butternut Squash and Coconut Jam
about 4 cups

1 large butternut squash, approximately 2 pounds
2 cups milk
2 cups white sugar
1/2 cup dark brown sugar
1 cinnamon stick
8-10 whole cloves
1 vanilla bean, split
1 cup dried unsweetened coconut

Peel the butternut squash and cut into small pieces - about 1 inch or less to a side. You can also grate it. The smaller you cut the pieces the faster it will cook. Put in a large (4 quarts or more) heavy pan over medium heat. Add the milk, sugars, cinnamon, cloves, and vanilla.

Cook over medium heat until the squash is soft and tender. Keep a close watch on it as the milk simmers; it has a tendency to foam up. After the milk comes to a simmer it will be 10-15 minutes before the squash is soft. As the squash becomes soft and tender, mash it into a pulp with a potato masher or a pair of forks. Stir well.

Keep the heat on medium and continue simmering, stirring frequently. When the mixture is reduced and thick like jam, remove from the heat. Keep a close eye on it so it doesn't burn as the milk reduces. This will take between 20 and 30 minutes.

Stir in the coconut and let cool before serving. Store in the refrigerator.