My husband made Cinnamon Squash Jam for me yesterday. I had to share the recipe as it was delicious. As I mentioned on twitter, one of the best homemade jams I ever tried. I planned to make it, but I wasn’t feeling very well, so my husband stepped in and made the jam for me. The jam was so delicious, as cinnamon and squash compliment each other nicely.
We are very keen on homemade jam, with all sort of different flavours, like Pina Colada Jam and Rhubarb and vanilla jam.
The jam is packed with fruits. From 3 medium sized squashes, my husband made enough cinnamon squash jam for 3 small jars. While, like most jams, has added sugar, is less than it is in shop-bought jams. The addition of cinnamon, not only tastes beautifully, but it gives a bit of healthy kick. It’s the first time I tried pumpkin (or squash) jam, but it will not be the last.
Cinnamon Squash Jam. Ingredients for 3 small jam jars:
– 1.3kg squash (3 medium squashes)
– 650g sugar
– 5 spoons of lemon juice
– 3tsp cinnamon powder
Start by preparing the squash. Wash and peel them, cut them in big chunks. You can grate the squash or use a food processor. My husband used the food processor as it was a big amount of squash and it’s chopped in no-time. A third of the squash grate it through the fine grate. The rest of the squash grate it through the coarse grating disc.
Put the squash in a big pan, add the lemon juice and sugar and stir. Put the pan over low to medium heat. Leave to cook, stirring from time to time. Leave the jam on the hob until its temperature reaches 105C.
While the jam is boiling, sterilize the jars by placing them in the hot oven for 12 to 15 minutes.
After the squash jam reached the desired temperature, add the cinnamon and stir. Leave for a few more minutes to cook. Turn off the heat. Using a ladle, scoop the cinnamon squash jam into the jars. Close the lid tightly. You can now keep the jam jars in the cupboard and they will last for a long time.
Have you ever tried a pumpkin or squash jam before?