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PUMPKIN JAM

First of all…Happy Halloween!!!
Even though we don’t really celebrate Halloween here in Italy I thought it was nice to share a recipe where I have used pumpkin. Because when I think of Halloween I just think of pumpkin!
As I have never made jam before I wanted to give it a try. So Pumpkin Jam it is!!
It’s always fun (and a bit scary as well) to try new things. But this turned out really good. Sweet but not too sweet. Thick but not too thick. Simply perfect! And in the end it’s also an easy recipe that doesn’t take too much time to prepare it. I like to eat it on toasted bread slices, a cracker or rice/spelt cake in the morning for breakfast.
Pumpkin Jam
Pumpkin Jam

250 g // 1 cup pumpkin (without bark and seeds)
150 g // 2/3 cup (wholegrain) brown cane sugar
lemon zest of 1 lemon
juice of 1 lemon
1 tsp cinnamon

Cut the pumpkin in small pieces (removing the bark and seeds) and wash it. Put the pumpkin pieces in a (large) pot with water and add the lemon zest. Boil it until it’s soft.
Now take out the lemon zest and add cane sugar, lemon juice and cinnamon. Stir constantly until you are certain the sugar has dissolved completely. Bring to boil and let it simmer for 30 minutes or until it has thickened to taste. Let it cool down completely and put the jam in little jars.

Enjoy! ♥
Pumpkin Jam

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