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Ingredients
- Yields 750 ml
550 g (4 cups) peeled and diced butternut squash (cut into ½ cm cubes)
300 g granulated sugar
125 ml white vinegar
1 whole lemon (cut in half)
1 whole orange (cut in half)
5 cm piece lemongrass (bruised with the back of a knife)
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Episode 4: Picked Squash Marmalade
This condiment is tart and sweet, and is perfect to serve like a chutney or atchara, to cut the richness of a braised dish like beef stew. It can also be served as part of a cheese plate or worked into a salad.
- Easy
- 10 min
- 40 min
- 10 min
- 1 steps
- 6 Ingredients
- Easy
- 1 steps
- 6 Ingredients
- 10 min
- 40 min
- 10 min
Instructions
-
Cook jam
- Place the squash, sugar and vinegar in a medium saucepan and stir together over medium heat. Squeeze the juice from the lemon and orange into the pot, and then add the fruit to the pot (the zest will add great flavor).
- Stir in the piece of lemongrass and bring this up to a simmer. Reduce the heat, if needed, to simmer the squash gently, uncovered, and stirring occasionally for 35 to 40 minutes, until the syrup has thickened and the squash is glossy. (The mixture will thicken as it cools.)
- Remove the pan from the heat and discard the lemon, orange and lemongrass. Cool the “marmalade” to room temperature and then chill until ready to use.
Arrange and Serve
Cool the “marmalade” to room temperature and then chill until ready to use. The “marmalade’ will keep for up to 3 months, refrigerated.
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Ingredients
- Yields 750 ml
-
550 g (4 cups) peeled and diced butternut squash (cut into ½ cm cubes)
-
300 g granulated sugar
-
125 ml white vinegar
-
1 whole lemon (cut in half)
-
1 whole orange (cut in half)
-
5 cm piece lemongrass (bruised with the back of a knife)
Nutrition
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