Butternut Squash Marmalade
|Butternut squash||4 Cup (64 tbs), peeled and diced into 1 inch cubes|
|Chopped onions||1 Cup (16 tbs)|
|Apple juice||3 Cup (48 tbs)|
|Dill weed||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Lemon juice||2 Tablespoon|
|Orange juice concentrate||2 Tablespoon|
|Artificial sweetener||12 Gram (1 Gram Packet)|
Place the butternut squash, onions, and apple juice in a 3-quart pot over high heat.
Bring to a boil, reduce the heat slightly, and cook until the squash is fork tender and almost all the apple juice evaporates, about 25 to 30 minutes.
Transfer the mixture from the pot to a blender or food processor, along with remaining ingredients, and puree until smooth.
To keep, refrigerate in a covered container.