3 أبريل 2022
So that we have something from autumn longer, we cook pumpkin jam. Because we love the aromas that autumn has to offer - especially the taste of pumpkin.
Classic pumpkin jam
This basic recipe for pumpkin jam is also very suitable for beginners in the jam business. We use Hokkaido pumpkin and add a few apples and orange juice. But you are welcome to experiment with other pumpkin varieties and use butternut pumpkin for example.
You need:
- 350 grams Hokkaido Pumpkin
- 350-gram apples
- 300 ml of orange juice
- 1 tsp citric acid
- 1 kg gelling sugar (1:1)
Pumpkin jam - this is how it works:
- Peel the Hokkaido pumpkin. Normally it doesn't need to be peeled, but in this case, we really don't want a peel in the jam. Then remove the seeds and cut the pumpkin flesh into small pieces.
- Peel and core the apples and cut them into pieces as well.
- Put everything together and then stir in orange juice and jam sugar.
- Bring the mixture to a boil while stirring and then let it boil for 10 minutes until it is bubbling.
- Remove from the heat, stir in the citric acid, quickly pour the jam into sterilized glasses and close them tightly.
- Turn glasses upside down for 5 minutes and then store in a cool and dry place.
Pumpkin jam with vanilla
We give the pumpkin jam an extra shot of flavor and add a shot of peach liqueur in addition to a vanilla pod. This makes the jam fruity and full-bodied. The basic recipe remains essentially the same.
You need:
- 500 grams Hokkaido pumpkin
- 500-gram apples
- 500 grams of gelling sugar (2:1, or 1 kg in the ratio of 1:1)
- 1 vanilla pod
- Juice of 1 lemon
- Peach liqueur (to taste)
And this is how it works:
- Peel pumpkin and apples, cut them into small pieces, and mix them with the lemon juice.
- Scrape out the vanilla pod and add the pulp to the fruits in the pot.
- Add preserving sugar and 1-2 tbsp. liqueur according to taste. If you like, you can puree the pumpkin jam again now.
- Bring everything to the boil and let it boil for about 5 minutes until it is bubbling.
- Remove from the stove and pour it into hot rinsed or sterilized glasses. Turn glasses upside down for 5 minutes if necessary.
Pumpkin jam with coconut milk
Pumpkin and coconut milk do not only go well together in pumpkin soup. This creation proves it. The unsweetened coconut milk provides real variety in the glass. In this case, you don't have to peel the pumpkin. It is pureed at the end.
You need:
- 500 grams Hokkaido pumpkin
- 500 grams of gelling sugar (2:1)
- 250 grams of coconut milk (unsweetened)
- 5 grams of citric acid (alternatively use 2 tablespoons of fresh lemon juice)
And this is how it works:
- Peel the pumpkin, remove the seeds and cut into small pieces.
- Mix pumpkin flesh with coconut milk and jam sugar in a pot.
- Bring to the boil at low temperatures while stirring constantly and let it simmer on a low flame.
- Add lemon juice or acid and continue to simmer until the pumpkin is nice and soft.
- Puree pumpkin flesh and press through a sieve.
- Pour pumpkin jam into sterile, clean glasses, and close them tightly. Then turn the glasses upside down for 5 minutes and store in a cool and dry place.
- Tip: The habit of turning freshly filled jam jars upside down dates back to a time when it was difficult to keep the jars sterile and germ-free.
Writer and news editor I work on a site HealthyFood .
