Camden New Journal - Reciepe for Butternut squash marmalade By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 12th August 2008

Clare Latimer's recipe for
Butternut squash marmalade

Butternut squash marmalade
This vegetable marmalade is slightly unusual but it is delicious with hot buttered toast especially at tea time.

Ingredients
(makes one normal jar)
1kg butternut squash, peeled and chopped
600g white sugar
Juice of 1 orange
Juice of 1 lemon
4 cloves
200ml water.

Method
Put the squash, sugar, orange and lemon juice, cloves and the water into a large saucepan and then gently bring to the boil stirring occasionally. Lower the heat and simmer gently until the liquid has evaporated.
This will take about 30 minutes but keep an eye on it. Remove the cloves and beat well to turn into smooth paste.
Spoon into a sterilised jar and seal and label.

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