"Miel de chiverre" (squash jam) is a classic Ticos treat, especially popular around Easter. Since food plays such a big role in holiday celebrations, it’s the perfect time to shine a light on some of the most beloved Tico Easter dishes that make their way to the table.

This sweet jam is made from strands of cooked black seed squash, mixed with brown sugar, and sometimes infused with lemon or other warm spices. It’s slow-cooked until it caramelizes into a rich, jam-like consistency. 

So, let’s get cooking!

Ingredients for a big batch are:   

• 1 kg black seed squash.
• 500 g brown sugar.
• Juice & zest of half a lemon.
• Water.

First, fill a large pot halfway with water and bring it to a boil. 

Cut the squash into four pieces and add them to the boiling water. Let them cook over medium heat for 30–40 minutes until soft. Cooking time may vary depending on how ripe or firm the squash is. 

Once the squash is cooked, drain it and let it cool. Remove the seeds, then use a spoon to separate the pulp from the skin. 

Weigh the pulp, then place it in a bowl. Add half its weight in sugar. For example, if you have 1 kg of pulp, mix in 500 g of sugar. 

Grate the zest of half a lemon and add it to a pot along with the squash and sugar. 

Squeeze in the juice from the lemon, making sure no seeds slip in. 

Cook everything on low heat for about an hour, stirring occasionally to prevent sticking or burning. 

Feel free to customize the flavor by adding a touch of orange zest, vanilla extract, or cinnamon to suit your taste. 

You’ll know it’s ready when it turns a deep caramel color and develops those signature squash threads. 

This jam is delicious on its own, adding some vanilla ice cream, or used as a filling for pastries, cakes, or other desserts. Your family is going to love it! 

You can serve it fresh, store it in jars, or freeze it for up to a year to enjoy later.  

Have a pura vida weekend!