I'm not sure which variety this was (yes, one drawback), but holy canoli was it hard to peel. I almost screamed about a jillion times. So. Frustrating. But there was no way I was stopping after all the work I did, so I barreled through two small pumpkins and was rewarded with a batch of bejeweled jam. It was a lovely, squashy sweetness that tastes fantastic slathered on brioche or croissants, and would make some fun thumbprint cookies. Next time (when I find a thinner-skinned pumpkin), I will try adding some vanilla bean seeds or perhaps some spices to the mix. Until then, I say all the sweat and stabbed fingers were worth it.
Pumpkin Jam (Marmellata di Zucca)
This simple thick jam made of pumpkin is perfect for spreading on thick toast or filling thumbprint cookies with.
Prep Time: 15 minutes
Cook Time: 75 minutes
Keywords: simmer condiment preserving dairy-free nut-free soy-free vegan pumpkin sugar lemons fall winter
Ingredients (1 pint (2 cups))
- 18 ounces (500 g) cleaned, skinned pumpkin
- juice and finely grated zest of 1 lemon
- 12.5 ounces (350 g) superfine sugar
Cut pumpkin into small chunks. Place in a saucepan with lemon juice and sugar. Cook for about 45 minutes over a low flame, stirring every once in a while to prevent sticking.
Puree mixture with an immersion blender. Add lemon zest and simmer for another 20-30 minutes, stirring occasionally, until you have a thick jam.
Keep in the fridge or process for canning, if you wish, and this jam will keep for up to one year.
-adapted from Twelve by Tessa Kiros