Sunday, 2 February 2014

Squash and Citrus Jam

It's nice to have a bit of homemade jam in winter, but unfortunately for my jam-eating husband, the larder is empty.  The choice of seasonal fruit in winter is small but fear not for the ever enduring squash is still rearing its beautiful head in my house and putting itself forward as prime candidate for the task of restocking the pantry.  So all is not lost and my husband can continue eating his trois tartins with confiture and dipping them in his bowl of coffee every morning.


1.5 kg squash, peeled and chopped into small pieces
2 oranges
2 lemons
1.300 kg sugar

Finely slice the oranges and lemons and put them in a bowl with the squash and sugar.

Leave for 24 hours

A lot of liquid will have come out of the squash and citrus

Cook on medium to high heat until you reach setting point, 190°c or until a bit sets on a cold plate.  I'm not overly bothered if my jam doesn't set hard, I prefer to keep the fruit flavour and not spoil it by over cooking.

Prepare some jars by washing them in hot soapy water and heating the jars in the oven on 100°c for 20 minutes.  Use new lids each time you make conserves.


  1. Well done! I’m sure your husband would be delighted with this. The end product looks so sumptuous and yummy, based on its rich color and thickness. I bet it’s as delicious as it looks!

    Faith Thomas @ The Berry Farm

    1. We have just eaten the last jar from this batch! I'll have to make some more now. Glad you like it.