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butternut squash and apple cubes laced with onion, ginger, hot chiles and fresh apple juice.

Butternut Squash & Apple Jelly

I have created this jelly with butternut squash and apple cubes laced with onion, ginger, hot chiles and fresh apple juice. It compliments my Spiced Grilled Chicken Open-Faced Sandwich Topped with Gruyere Fondue perfectly. Not too sweet, not too hot. It lasts a while in a clean glass jar in the refrigerator, or use a canning method and enjoy it for months to come.

Spiced Grilled Chicken Open-Faced Sandwich Topped with Gruyere Fondue Topped with the jelly

Butternut Squash & Apple Jelly

butternut squash and apple cubes laced with onion, ginger, hot chiles and fresh apple juice.

Ingredients

3 cups butternut squash, peeled, cut into ⅓” dice

2 teaspoons neutral oil*

¾ cup onion, peeled, ⅓” dice

¾ cup honeycrisp apple, peeled, ⅓” dice

1 tablespoon fresh garlic, peeled, minced

2 teaspoons fresh ginger, peeled and minced

1 teaspoon dried california chile**, seeded and minced

1 ½ cups natural cane sugar, organic

½ cup apple cider vinegar

½ cup fresh apple cider

¼ teaspoon salt

2 tablespoons agar agar***

1 tablespoon calvados, (apple brandy)

Instructions

1

Add 2t. oil to a large, heavy non-reactive pot. Heat on a low flame.

2

Add the butternut squash and stir well. Cook over low heat for 5 minutes until the squash is tender, but not colored.

3

Add The onion, apple, garlic and ginger. Cook for 15 minutes, stirring over low heat until the ingredients have softened, and the pan seems dry. Do not brown the vegetables… just starting to become golden.

4

Add the chiles, sugar, vinegar, apple cider, and salt. Bring to a boil, then reduce to a simmer. Cook, and reduce the liquid slightly for 5 minutes.

5

Add 2 T. agar agar and stir well. Cook over low heat for 5 minutes.

6

Add the calvados if desired. Remove from the heat and immediately add to sterilized glass jars (recipe make about 3 cups).

7

Let cool slightly and cover tight. The jelly will thicken up even more as it sits. Refrigerate, or use a canning method for long storage.

** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
*Chiles: I have used California Chiles – 3 on the scoville scale (measurement of spicy-heat), which are only mildly hot.
** Agar agar are flakes made from seaweed, and are a natural gelatin substitute. I have used Eden brand. I highly recommend using it.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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