To prepare a pumpkin jam with grapes and walnut kernels, we start by peeling the pumpkin. We carefully remove the skin and seeds, then cut the pumpkin into suitable cubes. It is boiled in a large pot, together with a few sticks of cinnamon, some aromatic cloves, and a dash of oil. The flavors will combine, giving our jam a special taste.
Meanwhile, we take care of the grapes. We wash the berries well under a stream of cold water and then carefully pick them off the bunches. We place the grape berries in a pot with a lid, over low heat. The goal is to soften them and release their juice. Once the grapes have released their juice, we use a strainer to separate the pulp from the skins and seeds, thus obtaining a fine and sweet juice.
After the pumpkin is boiled, we turn it into a fine puree. This puree will be combined with the strained pulp of the grapes and sugar, to create a sweet and aromatic base. We mix the ingredients well and let it come to a boil. This step is essential to ensure the flavors are homogenized.
Once we have a uniform composition, we add the walnut kernels, which have been washed and chopped not too finely, and the grusain leaves, which will add an extra flavor. We continue to boil the mixture, making sure to stir occasionally to prevent sticking to the bottom of the pot. The jam is ready when, after cooling, it holds its shape on a plate without spreading.
Before bottling the jam, do not forget to remove the grusain leaves. Then, pour the hot jam into very clean jars, filling them almost to the top. Immediately cover the jars with lids to retain the heat, and let them cool in the kitchen. Once the jars have cooled well, you can store them in a cool, dark, and well-ventilated pantry. This pumpkin jam with grapes will bring a touch of flavor and nostalgia to your tables, being perfect for breakfast or as a filling for cakes. Enjoy it with pleasure!
Meanwhile, we take care of the grapes. We wash the berries well under a stream of cold water and then carefully pick them off the bunches. We place the grape berries in a pot with a lid, over low heat. The goal is to soften them and release their juice. Once the grapes have released their juice, we use a strainer to separate the pulp from the skins and seeds, thus obtaining a fine and sweet juice.
After the pumpkin is boiled, we turn it into a fine puree. This puree will be combined with the strained pulp of the grapes and sugar, to create a sweet and aromatic base. We mix the ingredients well and let it come to a boil. This step is essential to ensure the flavors are homogenized.
Once we have a uniform composition, we add the walnut kernels, which have been washed and chopped not too finely, and the grusain leaves, which will add an extra flavor. We continue to boil the mixture, making sure to stir occasionally to prevent sticking to the bottom of the pot. The jam is ready when, after cooling, it holds its shape on a plate without spreading.
Before bottling the jam, do not forget to remove the grusain leaves. Then, pour the hot jam into very clean jars, filling them almost to the top. Immediately cover the jars with lids to retain the heat, and let them cool in the kitchen. Once the jars have cooled well, you can store them in a cool, dark, and well-ventilated pantry. This pumpkin jam with grapes will bring a touch of flavor and nostalgia to your tables, being perfect for breakfast or as a filling for cakes. Enjoy it with pleasure!
Ingredients
2 kg pumpkin for pie, 3 kg black grapes, 1 kg sugar, 300 g chopped walnut, 2-3 sticks of cinnamon, 6-8 cloves, 2-3 tablespoons of oil, 6-8 gooseberry leaves.