Pumpkin and Lemon Jam
Description
A homemade winter preserve. Cut the pumpkin into pieces, cover with water, and cook until tender. Then puree in a blender. Add sugar and lemon juice (or pieces of lemon). Cook until the desired thickness. Done! To thicken the jam faster, I drain almost all of the water the pumpkin was cooked in. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Let's prepare the necessary ingredients. I would like to draw your attention to the fact that the pumpkin weight is already given without accounting for the seeds and peel.
- 2
Step 2
Cut the pumpkin into pieces. Trim off the skin and remove the seeds and the pulp they were in.
- 3
Step 3
Place the pumpkin in a saucepan, add a cinnamon stick, and pour in water. Cook the pumpkin for 30 minutes until tender. No need to stir.
- 4
Step 4
Remove the pot from the heat, discard the cinnamon sticks (they have already infused their flavor into the pumpkin). Purée the mixture with a blender.
- 5
Step 5
Add the specified amount of sugar and lemon juice to the pumpkin purée. How much juice you need depends on the size of the lemon: mine was large, so half was enough.
- 6
Step 6
Put the jam on the stove to cook for at least 20 minutes (until the desired thickness). I cooked it for 30 minutes.
- 7
Step 7
Pour the finished jam into sterile jars and seal. Turn the jars upside down until completely cool.