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Pumpkin Jam

ingredients

servings

4

Pumpkin

600 oz

Brown cane sugar

280 oz

Lemon juice

1 unit

Cinnamon

2 teaspoons

preserves from Italy

Pumpkin Jam

Pumpkin Jam

vegan source of C vitamins high in potassium

ready in

1 hour 40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin Jam

A perfect jam for autumn breakfasts

Pumpkin Jam step 1

step 1

Peel and wash the pumpkin. Cut it into cubes and put it in a saucepan with high sides. Add cinnamon and sugar, and pour them on the pumpkin. Add the lemon juice and mix well.

Pumpkin Jam step 2

step 2

Let stand for about half an hour covering with lid. The pumpkin will release the water of vegetation and it will not be necessary to add more liquid to prepare the jam.

Pumpkin Jam step 3

step 3

After the time of rest, cook the jam for an hour and a half or two by lifting the lid from time to time to check that it is not attached and that the liquid is shrinking.

Pumpkin Jam step 4

step 4

Once cooked, blend the mixture until you get a creamy consistency without chunks.

Pumpkin Jam step 5

step 5

Pour into a glass jar and let it cool. Pumpkin jam is ready. Keep refrigerated and consumed within 3-4 days.

Pumpkin Jam step 6

step 6

Homemade jams need attention to avoid the proliferation of mold or bacteria. Therefore in this recipe you find the use of a lot of sugar and lemon. They are used to create an environment unfavorable to bacterial proliferation.

Pumpkin Jam step 7

step 7

If you want to prepare more jars of jam, it is advisable to create the vacuum. On our site there are complete advice on the procedure.

Pumpkin Jam step 8

step 8

And now spread the jam on my two-colored biscuits and ... good breakfast!

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