How do I make butternut squash marmalade?
Butternut squash marmalade is a delicious and unique way to enjoy this fall vegetable. It is a great way to use up leftover squash, and it makes a beautiful and flavorful gift. Here is a step-by-step guide on how to make butternut squash marmalade:
Ingredients:
- 2 pounds butternut squash, peeled and cubed
- 3 cups sugar
- 1 cup water
- 1/2 cup lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions:
- Combine the squash, sugar, water, lemon juice, cinnamon, and nutmeg in a large saucepan.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low and simmer for 1-2 hours, or until the squash is soft and the marmalade has thickened.
- Remove the marmalade from the heat and let it cool slightly.
- Pour the marmalade into jars and seal tightly.
Tips:
- For a smoother marmalade, puree the squash before cooking it.
- Add a tablespoon of grated ginger or a few cloves to the marmalade for a bit of extra flavor.
- Butternut squash marmalade can be stored in the refrigerator for up to 2 weeks.
FAQs:
- Can I use other types of squash to make marmalade? Yes, you can use any type of winter squash, such as acorn squash or kabocha squash.
- Can I make marmalade without sugar? Yes, you can make marmalade with a sugar substitute, such as honey or maple syrup.
- How long does marmalade last? Marmalade can last for up to 2 weeks in the refrigerator.
- Can I freeze marmalade? Yes, you can freeze marmalade for up to 6 months.
- What are some ways to use marmalade? Marmalade can be used as a spread on toast or crackers, or as a glaze for chicken or fish.
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