Butternut Squash or Pumpkin Preserves
 
Prep time
Cook time
Total time
 
Once cooked, small cubes of pumpkin or butternut squash turn into tender golden delights, swimming in lavish, honey-sweet syrup. Remember to keep the one-to-one ratio of peeled fruit to sugar. I like to add some freshly squeezed lemon juice to the cooked preserves. It adds an interesting twist to the overall sweetness.
Author:
Recipe type: Preserves
Serves: 2 pints
Ingredients
  • 2 pounds seeded and peeled pumpkin or butternut squash
  • 2 pounds granulated sugar
  • 2 cups water
Instructions
  1. Using a sharp knife or a crinkle cutter, cut the pumpkin or butternut squash into 1-inch cubes.
  2. Place the cubes in a wide basin pan or a heavy-bottomed saucepan. Add the sugar and water. Bring to a boil. Then, maintaining a gentle simmer, cook until the fruit is golden and tender but holds its shape nicely, about 2 hours.
  3. Remove the pan from the heat and allow the preserves to cool.
  4. Meanwhile, sterilize a canning jar in boiling water and dry thoroughly.
  5. Spoon the preserves into the jar and seal it tightly. Keep in a cool, dry place. Serve in round preserve bowls, to share.
Notes
Adapted from Feride Buyuran's "Pomegranates and Saffron: A Culinary Journey to Azerbaijan"
Recipe by AZ Cookbook at https://azcookbook.com/2017/01/16/butternut-squash-pumpkin-preserves/