Vanilla squash jam

Jams & Jellies

Préparation

45 minutes

Traitement thermique

30 min

Temps de conservation

12 months in a dry and fresh place (<6 c °)

To test this recipe absolutely is really not like the others! Yes, the squash is also tasted in a jam. Often associated with different spices, this vanilla version brings a little taste of exoticism.

For how many ?

Jumper Le Parfait > Cumber - 324 ml (diameter: 82)

Ingredients

Squash

1 kg

Vanilla

3 pods

Powdered sugar

1 kg

Steps

Cut the squash into cubes and weigh it. Scrape the vanilla pods with the tip of a knife.
Cook the squash, vanilla and sugar (same weight as squash cubes), count 20 to 30 min to be boiling.
Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
Fill out the jumpers Le Parfait, Close them and return them immediately for 1 min, then put them back to it to let them cool.

Rate this recipe

0 comments

Please note, comments need to be approved before they are published.

Name

Message

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

To discover too ...

View all

Purée pomme de terre/brocolis en conserve

Potato/canned potato puree

Peel the potatoes and wash the broccoli. Cut the vegetables into pieces. Cook them using the technique of your choice (steam, in a pressure cooker, in the microwave). Get everything to the mixer with nutmeg, salt and pepper. Fill the...

Rhum arrangé fraise-melon-cannelle sous-vide

Under-lived Strawberry-Melon-Cannel Arranged Rum

Wash the strawberries, dry them with absorbent paper, then cut them in half. Remove the melon bark and cut the flesh into thin slices or cubes. Wash and dry the lime, cut it into rings. Place the fruits in...

Solid verbena syrup peaches

Heat a large volume of water in a pot with a thermoplonger set to 70 ° C. Peel the peaches, cut them in half, pit them. In a saucepan, pour 200 ml of water and sugar, let the...

Your cart is currently empty.