Confiture de Sucrine

Snack

Confiture de Sucrine is a golden squash jam, sweet, smooth, enhanced by vanilla and lemon, and wonderfully versatile. Made from sucrine squash or butternut if that’s what’s in the shop, it transforms humble veg into a luscious spread for toast.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4 jars

Ingredients 

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• 2 kg Sucrine (or Butternut squash)
• 1.4 kg sugar
• 2 mandarines (optional, for extra zest and flavour)
• 1 lemon (juice and zest)
• 1 vanilla pod (or 1 tsp vanilla extract)
• 2 gr agar-agar (optional, for a firmer set)

Equipment

• 1 knife
• 1 wooden spoon
• 1 measuring jug
• 1 ladle
• 1 jar lifter
• 4 jam jars with lids
• 1 chopping board
• 1 stock pot (for sterilising jars)
• 1 stock pot (or jam pan)

Instructions

1. 1. Sterilise the jars and lids

   Wash jars and lids in hot soapy water, rinse well, and let them air dry. Place a heatproof plate or trivet in the bottom of a stock pot (11l). Arrange the jars and lids in the pot, making sure they don’t touch each other or the sides. Fill with cold water until the jars are fully covered by at least 2.5 cm (1 inch). Bring to a boil and keep at a rolling boil for 10 minutes. Turn off the heat and leave the jars and lids in the hot water until ready to fill.
2. 2. Prepare the squash

   Cut the Sucrine (or Butternut) squash in half and remove the seeds and fibrous centre. Peel the squash with a sharp knife. Cut the flesh into regular, medium-sized chunks. Rinse the pieces under cold water and drain.
3. 3. Macerate the fruit (optional but recommended)

   Place the Sucrine (or Butternut) chunks in a large bowl and sprinkle with a little sugar. Let them macerate for a few hours or overnight to draw out the juices and enhance the flavour.
4. 4. Cook the jam

   Place the Sucrine (or Butternut) in a stock pot or jam pan. Add the sugar, lemon juice, and zest. If using mandarines, peel them, cut into sections, and add to the pot, along with any zest. Split the vanilla pod lengthwise, scrape out the seeds, and add both seeds and pod to the mixture. Stir well.

   Bring the mixture to a gentle boil over medium heat, stirring occasionally. Cook for about 30–40 minutes, or until the fruit is soft and the mixture has thickened. If you want a smoother jam, you can blend part of the mixture with a stick blender or pass it through a food mill halfway through cooking.

   If using agar-agar, sprinkle it in halfway through cooking and stir well to dissolve.agar, sprinkle it in halfway through cooking and stir well to dissolve.
5. 5. Test the set

   Place a small spoonful of jam on a cold plate. If it wrinkles when pushed with your finger, it’s set. If not, continue cooking for a few more minutes and test again.
6. 6. Fill the jars

   Carefully remove the jars and lids from the hot water using tongs or a jar lifter. Place them upright on a clean cloth. Ladle the hot jam into the hot jars, leaving about 1 cm (½ inch) space at the top. Wipe the rims with a clean, damp cloth to remove any drips. Seal immediately with the sterilised lids.
7. 7. Cool and store

   Let the jars cool to room temperature. You may hear the lids “pop” as they seal. Check the seal by pressing the centre of the lid, if it doesn’t flex, it’s sealed. Label and store in a cool, dark place. The jam will keep for several months.

Notes

• Sucrine squash: If you’re in the UK, you’re unlikely to come across Sucrine squash, but if you do spot it, please let us know where! The easiest way is to substitute with another sweet, firm-fleshed squash, like Butternut Squash.
• Mandarines: These do add a lovely citrus note, but the jam is delicious without them too.
• Agar-agar: This is optional but helps the jam set without overcooking the fruit.
• Serving: Enjoy on fresh bread, with cheese, or as a filling for pastries.

About this recipe

La Confiture de Sucrine is a true taste of the Berry region, where the Sucrine squash has become a symbol of local pride and culinary creativity. This variety, once nearly forgotten, was revived by passionate gardeners and is now celebrated for its sweet, delicate flesh and versatility in the kitchen. In Berry, making jam from Sucrine is a cherished autumn ritual, bringing families together to preserve the flavours of the season.

The jam’s subtle sweetness, enhanced by vanilla and lemon, makes it a favourite at breakfast and tea time. It’s a reminder of the region’s agricultural heritage and the joy of sharing homemade treats with friends and family.