Introduction: Pumpkin Jam
Here's a recipe for making pumpkin jam.
It is very easy to make, you just need to pay some attention. Plus, there is also a bonus!
You will need:
- Large pumpkin, around 9Kg/18pounds
Start by cutting open the pumpkin and remove the seeds carefuly so as not to remove the fruity filaments they lie in, as they give texture to the jam.
Wash the seeds thoroughly and save them.
Cut the pumpking in small pieces, removing the bark, and wash it. Put the pumpkin pieces in a large pot with water. Boil it until it's soft.
In the mean time, take a break from all the cutting. Get the seeds, spread them in a cloth, sprinkle some salt and place them in the sun to dry.
A quicker method is to dry them in the oven, just enough to get the moisture out.
They go nice as a poor man's pistachio, either solo, or with beer.
Once the pumpkin is nice and soft, get a cloth and squeeze the water out of the pumpkin.
Mash the pumpkin.
Now, the nice part: weigh the pumpking and add either 1.2 times, or 1 time, or 0.8 times it's weight in sugar. It depends on wether you like it super sweet, regular, or still want to taste the pumpkin. Add the cinnamon stick if you like.
Mix it all up and put it on a low flame for around one hour and 15 minutes, stirring about every 5 minutes.
When the colour changes a bit and the consistency gets a wee-bit thicker, you can remove it from the flame and pour it on glass jars.
Add some crushed nuts or almonds.
Place the lid on the jars, make sure they are tight and let it cool.
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