Pumpkin (or winter squash) preserved in Maple Syrup

I read about this way of preserving pumpkin many years ago and was just waiting for my cook books to get out of storage so I could give it a try but curtisy of the flood, no cook books. But with a glut of wonderful winter squash and a fresh bottle of maple syrup I thought I might give it a try.



So I took about two cups of squash, cut into one inch squares, and simmered them as low and slow as I could. Knowing how soft they would get when cooked I still wanted them cooked but really wanted them as squares so the very slow simmer did that.



As soon as they were tender I drained the cooking liquid off and covered the squash with maple syrup. Yes, this bit is expensive but worth it!



Another slow slow simmer until the syrup started to slightly thicken.



THen I gently spooned up the squash squares into the jars and poured the syrup over them. As it was an experiment I didnt seal the jars so I dont know how long to water bath them for. I just put them in the fridge.



Next morning it was all set firm - a suprise to me that it sets firm, my jelly NEVER does - so I tried it on toast.



WONDERFUL!!!



But a word of warning........................



You either love it or hate it! No middle ground on this one. I am the only one in my house that loves it but no harm, I dont have to share



It is a very pretty preserve, the bright orange of the squash or pumpkin with the yellowy brown of the syrup makes a bright start to the day. And good gifts

But that's an awfully expensive way to preserve winter squash, many types of which keep six months easy under the kitchen table.

Or did you mean corn or some other inexpensive syrup with a few percent of maple added for flavor. I'm right in the heart of maple syrup country, some of our neighbors sell syrup, and it's about $30/gallon even right from the farm.

Mike wrote:But that's an awfully expensive way to preserve winter squash, many types of which keep six months easy under the kitchen table.

Or did you mean corn or some other inexpensive syrup with a few percent of maple added for flavor. I'm right in the heart of maple syrup country, some of our neighbors sell syrup, and it's about $30/gallon even right from the farm.

NO NO NO NO icky! I meant the pure maple syrup! Yes this is expensive but arnt we all worth it? Its not so much a way to preserve squash/pumpkin for the future, its a way to transform squash/pumpkin into something wonderful.