Description
One of the most beloved Chilean preserves.
Ingredients
Units
- 1 spaghetti squash or Figleaf gourd
- Sugar, about 500 grams
- Zest or peels of 1 orange
- 3 cloves
- 1/2 cup of chopped walnuts, toasted in a skillet over low heat for 6 minutes or until they start to smell nutty
Instructions
- Bake the whole squash in the oven at 200C or 400F for 45 minutes or in the microwave until tender. Allow to cool.
- Split and remove the seeds. With a spoon, remove all the pulp and weigh it. In my case, I got 1100 grams.
- Add half the weight of the alcayota flesh in sugar and stir well. Let it stand for 2 hours or overnight in the fridge. This is important for the final texture of the jam. Stir every few hours.
- The next day, cook over medium heat until it starts boiling. Keep it on a vigorous simmer for 45 minutes, stirring frequently. Do not cover.
- Add the orange peel and cloves after the first 20 minutes of simmering. Stir well and continue to cook.
- Test for readiness by allowing a spoonful to cool on a plate.
- Remove from the heat, add the walnuts if using, mix well, and pour into the mason jars. Allow to cool and refrigerate for up to three months.
Notes
You can freeze the preserves for up to 3 years.