Pumpkin Jam

Pumpkin Jam

This pumpkin jam has caught my attention since last year, but I only managed to do it now. The recipe is just plain simple, doing it was relaxing and I definitely recommend at least trying it. Because the pumpkin has a specific taste and aroma, the lemon was very suitable here, only slightly emphasizing the flavor. The jam is interesting because the pumpkin pieces remain whole and candied, which gives a nice charm. I suggest trying it with some brie cheese or goat cheese and discover some new tastes!

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 and squeeze the juice.

You have to have exactly 1 kg of peeled squash.

By the way, the color of the jam will, of course, depend on the shade of the pumpkin, so choose it accordingly.

2

Then cut into medium sized cubes. You can also cut it less evenly, depending on how you like it.

3

Cut the lemon (well washed) into small cubes, including the peel, remove just the seeds and other inedible parts.

4

Toss the pumpkin and lemon cubes into a large bowl.

5

Add in the sugar.

6

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

7

After this time, the pumpkin releases a lot of juice.

8

Transfer the whole mixture (well stirred beforehand) to a heavy-bottomed saucepan or pot and place over heat.

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

9

Meanwhile, don't forget to prepare the jars - wash them, drain the water and dry well.

I kept them in the oven for 30 minutes at 100 C, lids too.

10

After boiling for an hour, the jam begins to look more jelly-like.

11

Do the test with the drop poured on the plate periodically. If it runs and it's too liquid, let the jam boil for a little longer.

Be also careful not to simmer for too long!

12

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

13

From 1 kg of pumpkin I made 3 jars of 330 g each and a little more, in a glass.

It's enough for us, just for a craving and diversity.

14

Keep in mind that after cooling, the jam thickens a little more and we don't want to make candy :)

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

Enjoy!

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

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