I found a new pumpkin butter recipe on Oh She Glows this week that I had to try with kabocha. I have a kabocha jam recipe that I make all the time and decided to combine the two recipes – ingredients from the pumpkin butter recipe and cooking method from my kabocha jam recipe. I have to say that I love the results. I usually use orange juice to make kabocha jam but this recipe uses apple juice. I love them both equally. You can see above that I made little effort to get the air bubbles out of the jar. There are two reasons for that; one, my son was sleeping at the time and it would make him jump (but luckily not cry) and two, I don’t expect this to last longer than a week. I made it yesterday and have already polished off a quarter of it. I actually made a half batch of Amish White Bread using 1 cup of rye flour just to accompany it.
Inspired by Oh She Glows
1/4 kabocha squash, cut into small chunks
1 1/2 cups apple juice
1/3 cup sugar (will skip next time)
1 teaspoon ground ginger
2 teaspoons ground cinnamon
juice of half of a lemon (I forgot to add this)
Put all ingredients except the lemon juice in a sauce pan and bring to a boil. Turn down to medium heat and simmer until the kabocha is soft and there is not much liquid left. Cool until just warm. Put in a food processor or blender along with the lemon juice and process until smooth. When cool, put in a storage container of choice and remove as many air bubbles as possible. This will not keep as long as a regular jam so eat it up soon.