Butternut and Coconut Freezer Jam
Fall and winter are the time to do things with butternut squash. I have seen recipes for all sorts of ways to use it. This is the first time I have seen jam. This butternut and coconut freezer jam is a whole new way to use butternut squash.
As it cooks the sugars from the squash come out and then it gets cooked down and it gets thicker and ends up as a sort of cross between jam and a butter. It is really delicious on biscuits and cornbread. The recipe is shared by My Purple Kitchen and it is a very good use of a butternut squash and a cool fall or winter afternoon. Once you have your jam done you can keep what you will use in a few day right in the fridge and put the rest into the freezer for future use.
The jam has both cinnamon and cloves in it so it is spiced and very fall like in scent and taste. I always love finding a jam or preserves recipe that breaks from traditional fruit base to a vegetable base. I think a vegetable base jam is the absolute easiest way to get kids to eat and love their veggies. I know most folks think of tomato as a vegetable and this recipe for Old Fashion Spiced Tomato Preserves is one that the kids love.
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