Here’s another great recipe with pumpkin, pumpkin and apple jam with cinnamon and ginger, which is reigning on our tables during this period. If you’ve never made it in jam form, it’s time to try it, along with apples, cinnamon, ginger, and a pinch of turmeric.
It has a great consistency and the taste, I tell you, is exquisite. It’s perfect for making pies, shortcrust pastry tarts, filling croissants or brioches, or simply spread on a slice of toasted bread. It’s a jam that also pairs well with cheeses.
It takes very little time to prepare, and the cooking is equally quick, thirty minutes, and then you pour it into the glass jars that you have carefully sterilized before filling with the jam.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 lbs pumpkin (peeled)
- 2/3 lbs apples (cleaned and peeled)
- 14 oz sugar
- lemon juice (from 1 lemon)
- to taste cinnamon, ginger, turmeric
Preparation
Clean the pumpkin and apples. Cut into not too small cubes and place everything in a large bowl. Add the sugar, lemon juice, a pinch of cinnamon, a pinch of ginger powder, and a pinch of turmeric. Mix the mixture well and let it macerate for at least 2-4 hours, or even overnight if you prefer.
After the maceration time, place it in a pot with a thick bottom, or in an aluminum sauté pan and cook over medium heat for 30 minutes. Stir occasionally to prevent the jam from sticking.
When the juices have evaporated and it has cooked for thirty minutes, transfer the mixture to a blender and blend it. Then put it back in the pot for another 5 minutes and finally turn off the heat.
At this point, the pumpkin and apple jam with cinnamon and ginger is ready to be transferred, still hot, into the previously sterilized jars.
ADDITIONAL TIP: if you want to achieve a very compact consistency (suitable for pies) add a natural gelling agent, 2 grams of agar agar before blending.
