Pumpkin Jam
Ingredients
Inspired by a trip to Porto for an Integrative Healthcare Conference..
- 1 kg fresh pumpkin puree jam – method below
- 1 kg jam sugar (with pectin)
- juice of 1 large orange
- juice of 2 large lemons
- 1 vanilla bean, or 1 teaspoon of vanilla extract or paste
- 1/2 teaspoon of nutmeg
- Pinch of salt
Pumpkin Puree
- Peel and de-seed fresh seasonal pumpkins
- Cut pumpkin flesh into cubes
- Steam until soft
- Use a blender to blend the softened pumpkin into a thick puree
Method
- Warm the pumpkin puree in a large pan
- Once it starts to heat up, add the jam sugar, orange juice, lemon juice, salt, vanilla and nutmeg.
- Keep stirring together until the sugar dissolves.
- Bring to a boil, then boil for between 5-10 minutes until the jam reaches its setting point.
- Store in sterilised jars.
Absolutely delicious on crumpets, with bread and cheese, in cakes, smothered over pork chops or chicken breast, or stirred into a delicious veggie curry for extra depth of flavour!
You can use different pumpkins to mix up the flavours and experiment with cinnamon and other spices – butternut squash apparently is delicious!