Pumpkin Jam

Pumpkin Jam - Photo By Thanasis Bounas
Pumpkin Jam - Photo By Thanasis Bounas

● 500 g pumpkin, peeled and seeded
● 500 g sugar
● 50 g water
● 2 cinnamon sticks
● juice of 1 lemon

Peel the pumpkin and grate it with the grater, or if we want our jam to be smooth then puree it in the blender.
Put the grated pumpkin into a pot, add the sugar and leave overnight for it to release its juices.
In the morning, add the cinnamon sticks and lemon juice and if the juices from the pumpkin are not enough add the water.
Put the pot to boil on medium heat, and once the water starts to boil, remove any foam from the surface with a spoon.
Boil for about 25-30 minutes until the jam has thickened.
Depending on the amount of our ingredients the boiling time may be more or less.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Just before turning off the heat add the lemon juice, stir and remove from the heat. Allow it to rest for 10 minutes, remove the cinnamon sticks and then store in glass sterilized jars.

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