Hokkaido pumpkin is the queen of autumn preserves. It does not need to be peeled, and its flesh has a beautiful, intense color. In combination with orange and a bit of spices, jam is created, which tastes insane. See step by step how to prepare pumpkin jam that will delight the whole family.
For preparation pumpkin jam You will need:
- 1 Hokkaido pumpkin (approx. 1.6 kg before cleaning, approx. 1.1 kg after preparation),
- juice with 2 orange and 1 lemon (approx. 400-500 ml),
- 1 cup of sugar,
- Optional: 2-3 apples (approx. 400 g), grated on a grater or diced,
- Spices to taste: cinnamon, ginger, vanilla, cloves.
From such proportions, about eight jars of jam are created, which will delight with the taste during winter breakfasts.
Also check:
Wash the pumpkin, remove the stones and cut it into cubes. If you use Hokkaido, don’t peel it off. Transfer the pieces to a large pot And add freshly squeezed orange and lemon juice, and if you want to enrich the taste with apples – replace the juice with a glass of water and add peeled and grated fruit. Cover the pot and cook the whole for about 25 minutes On low heat until the pumpkin becomes soft. Then mix everything with a blender to a smooth, velvet mass. Add sugarmix well and cook another 15 minutes without a cover so that the jam thickens slightly. If you like aromatic notes, pour a little cinnamon, ginger, vanilla or a pinch of cloves. Pour hot jam into clean, scalded jars, turn off and set them up at the bottom for an hour to make the caps suck.
See also:
I haven’t eaten such a good cake with plums for a long time. I do regularly because it disappears from a baking tray
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My mother makes such a pumpkin cream. Everyone is asking for supplies
