Pumpkin jam

Name: Pumpkin jam
Ingredients: 3 kg pumpkin; 1000 ml water; 30 g fresh ginger; 1 vanilla pod; 1 cinnamon stick; 500 g sugar

Jam - Pumpkin jam by Isabela O. - Recipia

A very sweet pumpkin needs less sugar, and pumpkin jam is made with water and ginger. It turns out smooth and creamy, with vanilla and cinnamon, just right for the winter holidays; I used 500 g of sugar because the pumpkin was very sweet and I wanted its flavor to come through. I grate the pumpkin finely because I like the even texture in the jar. Prep: 25 minutes. Cook: 75 minutes. Rest: 12 hours. Total time: 13 hours and 40 minutes. Servings: 30. About 95 kcal and 1 g protein per serving.

Ingredients

3 kg pumpkin
1000 ml water
30 g fresh ginger
1 vanilla pod
1 cinnamon stick
500 g sugar

Preparation

1. Cut the pumpkin, remove the seeds, peel it and grate it. Peel the ginger and grate it; preparation takes about 25 minutes. 2. Put the pumpkin, grated ginger and 1000 ml of water in a large saucepan over medium heat. Stir constantly for 15 minutes, until it starts to boil. 3. Add the vanilla pod and cinnamon stick, then the sugar. Cook for another 60 minutes, stirring continuously, until a teaspoonful of jam placed on a plate no longer runs. 4. Remove the pods and stick, then pour the hot jam into jars. Seal them airtight and cover them with blankets; leave them to cool slowly for 12 hours, then put them in the pantry.

Notes

On toast or alongside a roast, the jam needs nothing else. In cakes, spread a thin layer and let it cool before adding another layer of batter on top. Choose a pumpkin with firm, deep-colored flesh; if it is very watery, the jam may need more time on the heat. It may seem runny while hot, then thicken as it cools. If the flesh is bland, you can increase the sugar to 800 g, keeping the other amounts the same. For a festive meal, make it a day ahead so the jars have time to cool slowly. Keep the sealed jars in the pantry; once opened, keep a jar in the fridge and use it within 3 days.