Pumpkin-Orange Jam
- 2 pounds pumpkin (1.4 pound once cleaned)
- 250 milliliters freshly squeezed orange juice
- 1 lemon
- 2 pounds gelling sugar 1:1
- 2 tablespoons orange liqueur
- Peel the pumpkin , remove the seeds and the fibrous pulp from the center. Cut the pumpkin pulp into small cubes and simmer for 10-15 minutes with orange juice in a saucepan, until the pumpkin is soft.
- Transfer approximately one third of the pumpkin pulp in a large pot. Add the juice of the squeezed lemon, the zest and juice of one of the oranges. Peel remaining 2 oranges, taking care to remove the white skin. Add the orange quartiers to the punmpkin mix . Mix jam sugar and let sit for 1 hr, covered.
- Puree the rest of pumpkin pulp with a handheld blender, add to the fruit mixture and cookover high heat, stirring. Once bubble start to form, cook for 4 more minutes, constantly stirring. Check if gelling point is reached. Add orange liqueur to taste, stir and fill jam into hot rinsed jars and seal.
- Tip: free the pumpkin seeds from the fibers, lay on paper towel until dry. Roast dried seeds in a nonstick pan. Remove the white skin. A quick healthy snack for in between.
- Variation 1: Slightly exotic. Replace orange juice with 250 ml coconut milk.
- Variation 2: pumpkin and melon jam : Replace orange juice with 250 ml freshly squeezed melon juice.
- Variation 3 : spicy pumpkin moussernCook 500 g pumpkin (just covered) with water in 10-15 minutes until soft and puree. Mix the puree with 250 g preserving sugar 2:1, 1 tsp freshly grated ginger, red chilli to taste and 2 tablespoons white wine vinegar, bring to a boil and cook 4 minutes once bubbly, stirring constantly. Chexk if gelling point is reached, fill in hot rinsed jars and seal.
pumpkin, freshly squeezed orange juice, lemon, gelling sugar, orange liqueur
Taken from food52.com/recipes/28614-pumpkin-orange-jam (may not work)