Hokkaido Squash Jam Recipe
Hokkaido Squash Jam
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 1 1/4 hours
Difficulty: Easy
Chef's Note

You can vary the combination of squash and fresh or dried fruit, depending on your taste and what's available.

If you're using dried fruit, soak it for 24 hours to plump it. Use the soaking water to cook the squash.

If you want to make a jam that will keep longer, pack it into sterilized jars and seal with paraffin.

- 500 g (18 oz.) Hokkaido squash to about 250 ml (1 cup) water
- 500-750 g (1 to 1 1/2 lb.) sugar
- 1 cinnamon stick per jar
- 1 tbsp. vanilla
- 300 g (10 oz.) fruit (fresh such as pears, or dried such as apricots, raisins or prunes)
  1. Peel, seed and dice the squash. Simmer in boiling water for 30 minutes. The squash should be very soft.
  2. Put through a food mill (with the fine disc) or a blender to obtain a smooth, fairly liquid purée.
  3. Add the sugar, dried fruits (diced if necessary) and the vanilla. Return to the heat and cook for 20 minutes, stirring often with a wooden spoon to prevent oxidation. The heat should be low to prevent the jam from sticking.
  4. Pack into jars with a cinnamon stick. Cover while still hot.
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