Pumpkin jam
Description
A canning recipe without unnecessary fuss. This is a very simple pumpkin jam recipe you can make for breakfast or to stock up. It keeps well in sealed jars. If you like, you can add other fruits and juices to the recipe to make the jam’s aroma and flavor richer and more varied.
Instructions
- 1
Step 1
1. Wash the pumpkin thoroughly and pat dry. Remove the seeds and peel.
- 2
Step 2
2. Cut into small cubes and place in a deep saucepan.
- 3
Step 3
3. Sprinkle the sugar on top. The pumpkin jam recipe has one nuance: cover the pot with a lid and leave it overnight. This will allow the pumpkin to soak through and syrup to form.
- 4
Step 4
4. Then carefully drain the pumpkin in a colander, reserving the syrup.
- 5
Step 5
5. Pour the syrup into a saucepan and place over heat. Bring to a boil.
- 6
Step 6
6. Then carefully lower the dried pumpkin into the hot syrup.
- 7
Step 7
7. Bring to a boil again, then reduce the heat and simmer for about half an hour.
- 8
Step 8
8. In this case, this simple pumpkin jam recipe is complemented with a jar of canned pineapple, which should be added together with the juice.
- 9
Step 9
9. Stir gently, sprinkle in the Jelfix. Simmer over low heat until the desired consistency is reached.
- 10
Step 10
10. Stir occasionally so the homemade pumpkin jam does not burn.
- 11
Step 11
11. At the final stage of cooking, you can sterilize the jars and lids (if you are preserving for winter).
- 12
Step 12
12. Then all that remains is to divide everything among the jars, cover with lids, and leave until completely cooled (upside down). Any leftovers, if there are any, can be cooled slightly—and tasted right away to see how it turned out. That’s a very simple way to make pumpkin jam.