Pumpkin Jam
Love pumpkin? Then this jam definitely won't let you down! It's the height of pumpkin season, so let's make some pumpkin jam. This jam comes out sweet and fragrant. It's not only great with a cup of tea, but also makes a wonderful filling for hand pies and cookies, and a topping for crêpes and pancakes.
Cooking method
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Step 1:
Ingredients.
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Step 2:
Peel the pumpkin.
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Step 3:
Grate the pumpkin on a regular grater or in a food processor.
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Step 4:
Put the grated pumpkin in a saucepan, cover with the sugar, stir, and leave for 30 minutes so the pumpkin releases its juice.
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Step 5:
Meanwhile, zest the orange and lemon — you'll need 1–2 tablespoons of grated zest in all — and squeeze the juice from the orange and half the lemon.
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Step 6:
Add the juice and zest to the pumpkin, set over heat, and cook the jam, stirring, until the pumpkin is tender, about 40–50 minutes; add the cinnamon stick while it cooks.
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Step 7:
At the very end, you can blend the jam smooth with an immersion blender, or leave it as is.
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Step 8:
Spoon the finished jam into a prepared jar, let it cool, and store it in the refrigerator. Enjoy!
Caloric content of the products possible in the composition of the dish
- Pumpkin - 29 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
- Cinnamon stick - 261 kcal/100g
