Pumpkin jam is just one of the many ways to enjoy this wonderful autumn vegetable. It’s very easy, fragrant, delicious, colorful; it can be paired with roasts, aged cheeses; or simply enjoyed on bread at breakfast or as a filling for tarts or croissants.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 4 Hours
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
- 2.2 lbs Pumpkin flesh
- 2 1/2 cups Sugar
- 2 leaves Bay leaves
- 2 Lemons
- 2 g Fine salt
Preparation
To prepare this jam, you can use any pumpkin you like.
Sterilize the jars and airtight lids for our pumpkin jam. I recommend using jars that are not too large; this way we will consume the jam more quickly. Once opened, the jars should be stored in the fridge.
Cut the pumpkin flesh into large chunks and place it in a blender. Blend it coarsely and transfer it into a large pot. Add the sugar and let it rest, covered, for at least 3 hours, until the pumpkin has released all its water in contact with the sugar.
After three hours, put the pot on the smallest burner on high heat. Add the well-washed and roughly chopped lemons (these are used to thicken, to maintain the vivid color, and to flavor the pumpkin jam), the bay leaves, and the salt. Stir and cook for about 60 minutes over medium/low heat, until the lemon pieces are very tender and the liquid has been completely absorbed. Stir the jam often to prevent it from sticking to the bottom of the pot.
Remove the bay leaves and the lemon pieces, immediately pour the boiling jam into the jars, filling them up to 1 cm from the rim. Seal them tightly and invert them immediately. This way, a vacuum will form, ensuring a long preservation and the safety of the product.
