Butternut Squash and ginger jam

[mrsflibble]

no, seriously. I was messing about in the kitchen today. Much like marrow and ginger this has a sweet yumminess followed by a ginger kick.

1.5lb "nutterbutt" squash
8oz apples (I used eating ones, you could always replace this with more nutterbutt and just add pectin)
2lb sugar (I used half unrefined demarara because I liek the taste but didn't have enough to make up the full 2lb. the rest was plain white stuff)
dribble of water
handfull of raisins (again, had them handy)
squeeze of lemon juice
3" ginger, peeled and chopped into thin matchsticks

chop butternut and apple into small pieces. throw in a pan with sugar, ginger, raisins and the small dribble of water. stir well then cook gently until the nutterbutt starts to soften. I then used a stick blender to make mine smooth (child doesn't like "bitty" jam at the moment) boil hard and check as you would normal jam.
Jar as normal.

it's very tasty.

[hedgewitch]

Ooooh now this does sound yummilicious!
What a GREAT combo missus - gonna try this out for sure!

[mrsflibble]

So far it's good on toast, rice pudding and my fingers hahaha!!!

[marshlander]

I make a pumpkin and apple jam very like this except I add lemon zest and juice to help set it and a little ground ginger.

I also sometimes make pumpkin or marrow and blackberry jam;
4 lb pumpkin or marrow
2 lb blackberries
1 pt water
2 lemons
3 1/2 lbs sugar

Peeled pumpkin or marrow, b/berries and water cooked til soft then sieved. Return to cleaned pan add sugar and stir til dissolved. Add juice of both lemons and zest of one of them. Boil til setting point etc

[ina]

I made pumpkin and ginger (with or without apple) in the past; I grated the pumpkin, and used pectin. That cuts down massively on cooking time and energy use.

[poppyseed]

Oh my goodness, that sounds so delicious, will definately be giving it a go!