Pumpkin muffins without eggs
preserves from Italy
Pumpkin Jam
Pumpkin Jam
ready in
1 hour 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A perfect jam for autumn breakfasts
preparation
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.
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.
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.
step 4
Once cooked, blend the mixture until you get a creamy consistency without chunks.
step 5
Pour into a glass jar and let it cool. Pumpkin jam is ready. Keep refrigerated and consumed within 3-4 days.
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.
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.
step 8
And now spread the jam on my two-colored biscuits and ... good breakfast!
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