PUMPKIN JAM

Identity Card of the Recipe

107 KCal Calories per serving

Ingrediants

1 kg of pumpkin pulp
300 g of brown sugar
Untreated lemon juice and zest
Juice (100 ml) and peel of untreated oranges
1 teaspoon of ginger root pulp

Materials Needed

Chopping board
Knife
Large saucepan
Spoons
Glass jars with screw cap
Juicer
Grater

Preparation

Wash the pumpkin to remove traces of soil and other impurities. Dry it and cut it in half. Remove the seeds and internal filaments, then peel it with a knife, taking care to remove as little peel as possible.

Which pumpkin to use?
To prepare the jam, various types of pumpkin can be used, although the Delica and Violina varieties are the most suitable. The Violin Pumpkin has a more compact and sweet pulp, which will give the jam a particularly dense and pasty consistency; with the Pumpkin Delica, a little more watery, you will obtain a softer jam.
To prepare this fruit preserve it is not necessary to add pectin because the pumpkin, being rich in fiber, does not require its use and will thicken quickly.

Cut the pumpkin pulp into very small cubes or, to speed up the time, grate it to obtain a julienne.
Collect the grated pumpkin in a large saucepan and mix it with the brown sugar. Leave the pumpkin to macerate with the sugar for 2-3 hours, preferably overnight to facilitate the gelation process. Stir occasionally.
Flavor the pumpkin with orange and lemon zest. Squeeze the citrus juice and add it to the pumpkin. To taste, grate fresh ginger.
Bring to the heat and, stirring often, cook for 20-30 minutes from the moment of boiling. At the end, the pumpkin jam must have a fairly compact consistency, which easily detaches from the sides of the pot. It is not necessary to blend.
Those who wish can flavor the jam with cinnamon.
Sterilize the glass jars with their respective screw caps: insert the jars (with the caps) in a saucepan, then cover with cold water. Bring to a boil and cook for at least half an hour. Alternatively, sterilize the glass jars in the microwave at maximum power for 10 minutes. Remove the jars from the water (or microwave), wait for it to dry and pour in the boiling jam Close with the respective screw caps and leave the preserves to rest until vacuum-sealed.
Using a spoon, fill the glass jars (still hot) with the boiling pumpkin jam, taking care to let the air out of the jars.

Did you know that
If the jam is placed in hot pots (in dry jars but just removed from the water), it is not necessary to proceed with the classic pasteurization method.
If, on the other hand, you decide to pot with warm or cold jam, after closing the jars with the cap, they must be completely immersed in water, brought to a boil for twenty minutes and left to cool in their own water. Once vacuum packed, the jam is ready to be stored.

Serve the pumpkin jam on bread or use it to accompany cheeses or to fill pies.
Canned pumpkin jam for 12 months, in a cool and dry environment.

Alice's comment - PersonalCooker

Pumpkin jam is very reminiscent of the taste of candied fruit or sweet mustard: it is special to spread on bread or it can be used to fill delicious cakes. I also propose the combination with cheese: try it yourself and your taste buds will go crazy!

Nutritional values and Health Comment on the recipe

Pumpkin Jam is a food that belongs to the group of sweets.
It has an average caloric content, mainly provided by simple carbohydrates (fructose and sucrose), followed by negligible amounts of proteins and lipids.
The fiber intake is not high and cholesterol is absent.
It does not contain gluten, lactose, histamine and allergenic molecules.
That of the Pumpkin Jam is a recipe that lends itself to most diets.
It should be used in moderation in case of overweight; diabetics and hypertriglyceridemics should avoid significant and frequent consumption.
It is perfectly tolerated by lactose, gluten and histamine intolerant people.
It is also suitable for vegetarian and vegan philosophy.
The average portion of Pumpkin Jam is 20 g (about 20 kcal).