5 November 2013

Pumpkin Jam

Pumpkin.... Jam? I hear you say. That's exactly what I thought last year this time. After googling some recipes I found a promising looking one here and out of intrigue I got a saucepan out and boiled some jam from left over pumpkin flesh. From the first taste I knew this pumpkin jam would become an addition to my jam repertoire. Here we are, one year later and this season's first batch of pumpkin jam has been made and jarred again.

I have this jam with everything; on a piece of toast (my favourite combo is having the jam on a piece of toasted rye bread), with pancakes, on porridge or with cheeses; it goes with everything. Trust me, I've tried. For anyone who thinks pumpkin should not be turned into sweet treats I would say take a risk and try it. This jam is worth it.

Pumpkin Jam


1.5 kg of pumpkin flesh
400 ml of water
400 ml of ginger wine (e.g. Crabbie's Green Ginger Wine)
2 oranges
2 lemons
1 kg of jam sugar

Slice the oranges and lemons thinly and remove the pips. Grate or slice the pumpkin flesh into thin strands. Bring the ginger wine and water into boil and add the sliced oranges, lemons and pumpkin to the pan. Stir. Let the mixture simmer for about 30 minutes, stirring once in a while to ensure nothing catches the bottom of the pan. Add the sugar to the pan and stir to dissolve it. Bring the mixture to boil and keep on a rolling boil until the jam gains a thicker consistency, be patient as this may take another 30 minutes. Once ready, let the jam cool down for about 15 minutes before filling your sterilised jars.

Mrs V x
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