Monday, December 12, 2011

Pumpkin Jam (Marmellata di Zucca)

Pumpkin Jam (Marmellata di Zucca) image
I've mentioned before what a lazy composter I am, right? Well, being less than diligent in this endeavor does have its perks. As in, surprise veggies. We had a couple of good squash vines snaking out through the bottom of the enclosure this year. Along with beans, pumpkins are the most common thing I get from my compost. Sure, I may only end up with a few, but they're just a bonus anyway! So, with two of my small pumpkins, I decided I wanted to make a seasonal jam.

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.

I suppose...


Pumpkin Jam (Marmellata di Zucca)
This simple thick jam made of pumpkin is perfect for spreading on thick toast or filling thumbprint cookies with.
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Pumpkin Jam (Marmellata di Zucca) thumbnail
by Heather Schmitt-Gonzalez
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
Instructions
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
Pumpkin Jam (Marmellata di Zucca)


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