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–+ servings

Confiture de Sucrine

Appetizers & Snacks, Snack
Confiture de Sucrine is a beautiful, golden squash jam. It’s sweet, smooth, enhanced by vanilla and lemon, and dangerously moorish. This turns a humble vegetable into a luscious spread for toast.
Butternut Squash Jam Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4 jars

Ingredients 

Equipment

Instructions

1. Sterilise the jars and lids

  1. Wash the jars, glass lids, and rubber seals in hot soapy water and rinse well. Set the rubber seals aside, they don't go in the boiling water. Place a heatproof plate or trivet in the bottom of a stock pot (11l). Arrange the jars and glass lids in the pot, making sure they don't touch each other or the sides. Fill with cold water until everything is fully covered by at least 2.5 cm (1 inch). Bring to a boil and keep at a rolling boil for 10 minutes. Turn off the heat and leave the jars and lids in the hot water until ready to fill. Give the rubber seals a brief 2–3 minute simmer in a separate small pan, then leave them in the hot water until needed.

2. Prepare the squash

  1. Cut the butternut squash (or Sucrine) in half and remove the seeds and fibrous centre. Peel the squash with a sharp knife. Cut the flesh into regular, medium-sized chunks. Rinse the pieces under cold water and drain.

3. Macerate the fruit (optional but recommended)

  1. Place the butternut squash (or Sucrine) chunks in a large bowl and sprinkle with a little sugar. Let them macerate for a few hours or overnight to draw out the juices and enhance the flavour.

4. Cook the jam

  1. Place the butternut squash (or Sucrine) in a stock pot or jam pan. Add the sugar, lemon juice, and zest. If using mandarins, peel them, cut into sections, and add to the pot, along with any zest. Split the vanilla pod lengthwise, scrape out the seeds, and add both seeds and pod to the mixture. Stir well.
    Bring the mixture to a gentle boil over medium heat, stirring occasionally. Cook for about 30-40 minutes, or until the fruit is soft and the mixture has thickened. If you want a smoother jam, you can blend part of the mixture with a stick blender or pass it through a food mill halfway through cooking.
    If using agar-agar, sprinkle it in halfway through cooking and stir well to dissolve.

5. Test the set

  1. Place a small spoonful of jam on a cold plate. If it wrinkles when pushed with your finger, it's set. If not, continue cooking for a few more minutes and test again.

6. Fill the jars

  1. Carefully remove the jars from the hot water using tongs or a jar lifter. Place them upright on a clean cloth. Fit a rubber seal onto each glass lid. Ladle the hot jam into the hot jars, leaving about 1 cm (½ inch) of space at the top. Wipe the rims with a clean, damp cloth to remove any drips.

7. Seal the jar

  1. Centre the glass lid (with its rubber seal) on the jar. Clip the metal bail arms down on both sides until they sit snugly. They should feel firm but you shouldn't need to force them.

8. Process in the water bath

  1. Use your jar lifter to lower the jars into the simmering water. They shouldn't touch each other or the sides of the pot. Add more hot water if needed to cover the jars by 2-3 cm. Put the lid on the stock pot. Bring the water to a rolling boil, big bubbles breaking the surface, then start your timer.

9. Remove and cool

  1. When the timer goes off, turn off the heat. Leave the jars in the water for 10 minutes to reduce the temperature shock. Use your jar lifter to remove them and place on a tea towel on the counter with at least 2-3 cm of space between each jar. Don't put them on a cold surface or they might crack.
    Leave them completely alone for 12-24 hours. No touching, no moving, no testing.

9. Check the seals + Label and store

  1. After 12-24 hours, release the wire bail arms and gently try to lift the glass lid with your fingers. If it stays firmly in place, the vacuum seal has formed and you're good. If the lid lifts straight off, the jar hasn't sealed, put it in the fridge and use it within a week.
    Store sealed jars in a cool, dark place, a cupboard works perfectly. Not above the cooker, not in direct sunlight. Properly sealed, most preserves last 12-18 months. But honestly, they'll probably be gone well before then.

Notes

  • Sucrine squash: If you’re outside of France, you’re unlikely to come across Sucrine squash, but if you do spot it, please let us know! The easiest way is to substitute with another sweet, firm-fleshed squash, like Butternut Squash.
  • Mandarines: These do add a lovely citrus note, but the jam is delicious without them too.
  • Agar-agar: This is optional but helps the jam set without overcooking the fruit.
  • Serving: Enjoy on fresh bread, with cheese, or as a filling for pastries.