Pumpkin Jam

It’s fall and it’s all about the pumpkin. Different types of pumpkin, various dishes. I’m sure you are used to berry jams and marmalades, but what about pumpkin jam? Give it a go, it’s flavorful, delicious and has such a lovely color!

By Tamara Novakoviç

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This jam is easy to make, as pumpkins are vegetables that absorb sugar quickly, so it doesn’t require long cooking. It cannot be stored for a long time, so I suggest you make it in smaller batches and it’s also necessary to keep it refrigerated all the time. I used butternut squash, I like it best in sweet dishes. You can add some carrots or apples to it when cooking the jam and I suggest adding some kind of citrus, either orange or lemon. Pumpkins have a very low acidity level and citrus juice will not only enhance their flavor, but also help with canning. Use spices like cinnamon, nutmeg, cloves, ginger. I always add vanilla to my jams.

Pumpkin Jam
 
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Cook Time
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Lovely seasonal preserves!
Author:
Recipe Type: Dessert
Ingredients
  • 35.2 oz (1 kg) butternut squash
  • 17.6-24.6 oz (500-700 g) sugar
  • 1 vanilla bean pod
  • 2 lemons
  • 2 tsp cinnamon
  • ½ tsp ginger
  • pinch of nutmeg
Instructions
  1. Peel the butternut and cut into cubes.
  2. Put it together with sugar and spices into a pot, on low heat. Add juice from 2 lemons and zest from 1 lemon. Cook for around 40 minutes, until it thickens and becomes jelly-like.
  3. Pour hot jam into sterilized jars, turn them upside down, then turn back up after five minutes. Let cool to room temperature and refrigerate.
  4. To sterilize jars: place jars and lids into a large pot filled with water and boil for ten minutes. Then arrange them onto a baking tray and heat in oven for 10-15 minutes, on low heat.
 

 

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