Pumpkin Season - Pumpkin Jam
Pumpkin Season is coming to an end, so what’s the best thing to prepare a Pumpkin Marmalade with all these beautiful orange Fruits?
Here’s our very special recipe, super easy but amazingly good! This is a special recipe that comes from my grandmother, I can remember so well the perfume around her house in those beautiful nights of October…
Here’s our very special recipe, super easy but amazingly good! This is a special recipe that comes from my grandmother, I can remember so well the perfume around her house in those beautiful nights of October…
INGREDIENTS
1 kg of pumpkin pulp
300 grams of sugar
1 organic lemon
1/2 teaspoon of cinnamon
A pinch of nutmeg
1 kg of pumpkin pulp
300 grams of sugar
1 organic lemon
1/2 teaspoon of cinnamon
A pinch of nutmeg
PREPARATION
Clean the pumpkin by removing the rind and seeds, cut the pulp into small pieces and place them in a steel pot.
Clean the pumpkin by removing the rind and seeds, cut the pulp into small pieces and place them in a steel pot.
Add the sugar, leave to macerate for at least 12 hours keeping the pot covered with a lid.
Put the pot back on the stove and add the lemon juice and grated zest, nutmeg and cinnamon. Cook over low heat for about an hour and then pass the ingredients through a sieve.
Put the jam in the sterilized jars, close the lids tightly and then turn them upside down. Let them cool and then put them in a pot containing cold water: make sure that it completely covers them.
Bring everything to a boil and continue boiling for about 20-25 minutes.
Turn off the heat and let it cool.
Dry the jars and… you just have to savor your delicious homemade jam.
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