Pumpkin jam
calories: medium
category: basics
cost: medium
difficulty: medium
preparation time: 90
Ingredients
Pumpkin 2 kilos
Sugar 1 ˝ kilos
Lemons the juice of 2 lemons
Cinnamon 1 stick
Rum ˝ a small glass
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Sugar 1 ˝ kilos
Lemons the juice of 2 lemons
Cinnamon 1 stick
Rum ˝ a small glass
See our
Wine Tips
for your meals
Preparation Peel the pumpkin and remove the pips and the stringy parts. Cut it into small pieces. Put them into a large pot together with the lemon juice for about 10 minutes. Then add the sugar and cook for an hour on a low heat.
At this stage, add the stick of cinnamon and the rum. Let your jam cook for a further 30 minutes until it has reached the right density, that is when it slides slowly off a wooden spoon.
Remove the stick of cinnamon and put the jam into the jars. Put the lids on and turn the jars upside down so that the jam cools. The Chef's tips The jars have to be very clean and just warm. They can be heated in bain marie or for a few seconds in your microwave oven. Never fill your jars to the brim and select those that are air tight. Curiosity Here in Italy, especially in the city of Rome, pumpkin pips are cleaned, dried, roasted and salted and sold in small packets. You have to open them up and then you can eat the pips inside. These are most appetizing, it’s like eating peanuts but with a different taste. They are called ‘bruscolini’.
At this stage, add the stick of cinnamon and the rum. Let your jam cook for a further 30 minutes until it has reached the right density, that is when it slides slowly off a wooden spoon.
Remove the stick of cinnamon and put the jam into the jars. Put the lids on and turn the jars upside down so that the jam cools.
