Pumpkin Spice Jam

Every Fall we buy fruts and vegetables to make jams for the rest of the year. This time we made a special jam with pumpkin so we can use it in different kinds of pies and desserts like Pasta Frolla or cheesecakes.

1 Yellow Pumpkin

White sugar or Brown sugar or Honey in half the quantity compared to sugar

Juice of half an orange

1 tablespoon pumpkin spice

For the pumpkin spice:

1 tablespoon cinnamon powder

1 teaspoon of powdered ginger

1 teaspoon of nutmeg powder

1 teaspoon clove powder

1. We start by cleaning the pumpkin. With a knife, cut a bit from the bottom of the pumpkin to create a flat surface, so that it will be stable when we place it on the counter to cut it, in parallel we also remove the stem if it has one. So we stabilize the pumpkin on our counter and carefully try to cut it into quarters. After cutting it with a spoon, remove the seeds (we can keep them aside and cook them).

2. Preheat the oven to 180. At the same time, wrap the pieces of pumpkin with aluminum foil and poke holes with a fork. Arrange them in a pan, and as soon as the oven is ready, put them to cook. We check after 60 minutes if they have softened, if not we check them again after 15 minutes.

3. After they have softened, take them out of the oven and carefully remove the aluminum foil. With a spoon we remove as much flesh as possible from the pieces, removing the skin.

4. Put the pumpkin in a blender, and beat it until it acquires a smooth texture.

5. Before putting the pumpkin pulp in the pot, we must weigh it to calculate the amount of sugar to add. The ratio should be 1 to 0.4, i.e. 400 g of sugar (or 200 g of honey) for 1 kg of pumpkin. (My pulp weighed about 1500 g, so I added 400 g of sugar).

6. Put the pulp in the pot along with the sugar, orange juice and pumpkin spice.

7. Turn on the stove on a low heat and stir lightly from time to time, removing the foam here and there. It needs to boil for about an hour. Once this time has passed, let it cool and store in our refrigerator.