Pumpkin Jam

1 comment

Absolutely delicious! The full-bodied texture reminds chestnut conserve.

Ingredients:
800 gr of cooked pumpkin
500 gr of sugar (also cane sugar will be fine)

Method:
Cut the pumpkin into slices, remove the seeds without removing the skin, wrap the slices with aluminium foil and bake in preheated oven for about 20 min.
Let the pumpkin cool, remove the skin, chop it into small pieces and cook in a non-stick pan with sugar.
Let the pumpkin become soft and finely purée it; if necessary (usually it is), add a little water to fluidify the mixture.
Put the pan on the heat again and let it thicken.
It has to be cooked for quite a long time to allow for its preservation.
Should it be too thick, before having reached the right cooking point, add a little water at a time to dilute it.
Pour the jam in clean jars, sterilized and warm, turn the jars upside down to allow them to be vacuum packed.

Comments:
Sugar is the only preservative used in this jam, I reduced its quantity to a minimum. It requires a fairly long cooking; pumpkin dries out easily, so it is good to continue cooking diluting it with a little water.
Generally a couple of hours are necessary between the first phase (before puréeing) and the second.
When I prepare jams I use a wooden spoon, just for this purpose. The wooden equipment is marked up, so as to avoid using the same tools to prepare salty dishes.
I use this jam to prepare a wonderful tart. Before filling the pastry, I dilute the jam with a little dry Marsala wine, then I sprinkle the surface with a light sprinkling of chopped almonds and bake it.
It’s fabulous! A real success, expert-proof, no one can guess the taste of jam, but its deliciousness is most appreciated.
The jam is moderately sweet, much less than the classic fruit based jam.
A detail of the density of the jam.

Chef: Felicia from VeganBlog

  1. EleonoraNW3 31 October 2010 at 10:27

    Must be so good! I did something similar once, it wasn’t a jam though. Just a spread, I’d say…puréed pumplin with sugar, cinnamon nutmeg and vanilla sticks; came out delicious!



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