Pumpkin Jam

This recipe was automatically translated from Romanian. View original here
Pumpkin Jam

This pumpkin jam has attracted my attention since last year, but I only managed to execute it now. The recipe is just plain simple, it was really relaxing to make and I definitely recommend you at least try it. Because the pumpkin has a specific taste and aroma, the lemon was suitable here because it did not confuse, only slightly outlined the flavor. The jam is interesting because the pumpkin pieces do not mash, they remain candied and have a nice charm. I recommend you try it with a little brie cheese or goat cheese, to see what new tastes you discover!

Ingredients

Pumpkin
1 kg
peeled and seeded
Sugar
800 g
Lemon
1 piece
if you want a more intense citrus taste, put 2 lemons

Step by step

1

Peel a squash, grate it and squeeze the juice.

So cleaned you must have exactly 1 kg.

And by the way, the color of the jam will of course depend on the shade of the pumpkin, so see how you choose it.

2

Then cut into cubes of the right size. You can cut it even more evenly, depending on how you like it.

3

Lemon (washed well) cut into small cubes, including the peel, just set aside the seeds and other inedible parts.

4

Put the pumpkin and lemon cubes in a larger bowl.

5

Add the sugar.

6

Mix well with a spoon, cover the bowl with cling film / lid and refrigerate for 10-12 hours, or overnight.

7

Notice how after this time the pumpkin leaves a lot of juice.

8

Put the whole composition (mixed well before) in a thick-bottomed saucepan or pot and put on the fire.

When it starts to boil, turn down the heat and leave it like this for 1 hour or even a little longer, stirring periodically.

9

During this time do not forget to prepare the jars - wash them, drain the water and dry well.

I put them in the oven for 30 minutes at 100 degrees, with lids.

10

After an hour of boiling, the jam begins to be a little more viscous.

11

Periodically do the test with the drop poured on the plate, if it flows / leaks and is too liquid, leave the jam to boil for a while.

But be careful not to confide in her too much!

12

When ready, pour it into the prepared jars and close tightly.

13

Out of a kg of pumpkin came 3 jars of 330g each and a little more in a glass.

For us, lust and diversity are enough.

14

After cooling, the jam thickens a little, so be careful not to make it candy :)

Anyway, it's delicious, with candied pieces of pumpkin and lemon slices. Wonderful for anything you like.

Good appetite!

Quantity: 1 kg (3 small jars)
Prep time: 60 min
Difficulty: easy
Ready in: 700 min
Publish date:
Collections: Canning

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