Dulce de Alcayota, or spaghetti squash jam, is a traditional jam from San Juan, Argentina. This jam was one of the first things I tasted from this state. When my father went to visit his brother there, he would occasionally bring back jars of this jam, or the fruit itself so we could make it at home. Alcayota, or spaghetti squash, is considered a fruit in Argentina, whereas in the United States, it is a vegetable. It is sold on the side of the road in the small shops that farmers have, where you can find prosciutto sandwiches,pan de campo (farmer's bread), different kinds of jam, melons, and alcayota (spaghetti squash).
It is common to see dulce de alcayota on the breakfast table, served with mate or coffee and hot toast. It is spiced with cinnamon and vanilla, and is a perfect topping for toast. Other uses for this jam are in pie, as a pastry filling, or with a mild cheese to counter the sweetness of the alcayota.
Spaghetti squash 2lb
Cinnamon 1 stick
Vanilla 1 bean
Cut the squash in half and place it on a baking tray. Cook it in the oven at 180*C or 350*F for around 15 minutes until it becomes soft.
Take out the squash from the oven, remove the seeds and remove the meat with a spoon.
Place the meat in a big pot, add the sugar, cinnamon and vanilla. Bring the pot to medium heat until it starts to boil. Reduce the heat to minimum, stir occasionally and cook until all the water is evaporated.
The sugar will start to caramelize, so continue to stir occasionally. Place a spoonful of jam on a small plate, and put it in the fridge to check the consistency. It should be thick to match the consistency of other jams. If it is not runny in the cool temperature, it is time to remove the jam from the heat and can it.
After the jars are filled, cover them, and flip them upside down. This way, the pressure will seal the jars as the temperature decreases.
Try it and leave a comment.