…The humble Squash, I just LOVE them, the way they look, the colour of them, the way they taste, they way they feel, the way you can craft them a hundred different ways…Pumpkin/Squash/Guord Love… And this year I have my very own, grown from scratch!
At this time of the year I always seem to be busy in the kitchen with these babies. It is such a treat to look forward to the old familiar seasonal food recipe's. Prepare yourselves, there will be a lot more said about these beauties over the next couple of weeks.
…And to get things started - A gem of a Jam.
Pumpkin & Pineapple Jam
I have been making this jam for the past couple of years, this year it seems to taste even better than usual with our own homegrown pumpkin as it's key ingredient!
This jam is so simple to make anyone could give it a try, you pretty much throw everything into a saucepan, let it boil and then jar it! I first came across the recipe in Jenny Bristow's USA Cookbook.
You will need:
- Approximately 3lb Pumpkin/Sqaush, cut into chunks, with the skin off!
- 1lb of pineapple, prepared the same way as the pumpkin
- 2lb of GRANULATED Sugar
- Potato masher.
- 7 Sterilised jars ( I sterilise my jars by placing them and the lids into a hot oven for approximatley 10 mins).
Place the Pumpkin and Pineapple into your saucepan and sprinkle over the sugar, cover and let this stand for half an hour or so to draw out the juices.
When you have done this, put the saucepan on the heat and simmer the contents, stirring every so often until the sugar has dissolved.
Bring to the boil and let the jam boil for approx 30-40 mins.
Sterilise your jars
You will know when the jam is ready for the jars by placing a small amount onto a cold saucer. If it has a thickish consistency and the surface puckers when it cools it is ready to go - If not boil for longer. ( Adding more sugar will always thicken - but beware this jam is quite sweet as it is).
When you are happy with the consistency of your jam, if you are like me, you could mash it a little with the potato masher, so it is not quite so 'chunky'.
Spoon the hot jam into hot sterilised jars, label and seal.