Ingredients
Units
- 1 spaghetti squash
- Sugar, about 500 grams or 5 cups
- Zest 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 microwave until tender. Allow cooling.
- Split and remove the seeds. With a spoon, take away all the pulp and weigh. In my case, I got 1100 grams. Add half the weight of sugar and stir well. Let it stand for 12 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 low heat, and keep it on a gentle simmer for 45 minutes, stirring frequently.
- 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 and add the walnuts, mix well and pour on the mason jars. Allow to cool and refrigerate for up to three months.
Notes
You can freeze the preserve for up to 3 years.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Jams
- Method: Stove
- Cuisine: Chilean