Winter squash jam with vanilla Recipe
Number of servingsseveral
- Cut the squash into cubes and weigh. Scratch the middle of the pods out with a knife.
- Cook the winter squash, vanilla and sugar (same weight as the squash cubes): 20 to 30 minutes after it starts to boil.
- Check that it is cooked by pouring a few drops onto a chilled plate then tipping the plate. The jam should feel gel-like.
- Fill the Le Parfait jam jars, close them and immediately turn them upside down for 1 minute, before putting them right side up again to cool.