Velvety pumpkin jam: A taste of autumn and health in a jar

Autumn is when pumpkin reigns supreme on our tables. From its flesh, you can create not only delicious soups, cakes, or salads but also an exceptional pumpkin jam. This aromatic treat is perfect for morning toast, fresh baguettes, or pancakes. Pumpkin jam is not only a tasty addition to dishes but also a true source of health benefits that you can prepare at home simply.

Pumpkin is not only delicious but also a very healthy vegetable. It is rich in beta-carotene, which supports our immune system and has antioxidant effects. Additionally, pumpkin contains fibre, which improves bowel function and helps maintain a healthy weight. Homemade pumpkin jam is an excellent way to provide your body with these valuable nutrients.

Ingredients:

• 1 kg pumpkin flesh,
• 1 kg sugar,
• juice of 1 orange,
• juice of 2 lemons,
• 1 pinch of salt,
• 1 vanilla pod,
• ½ teaspoon nutmeg.

Preparation:

1. Prepare the pumpkin: Cut the pumpkin flesh into smaller pieces and cook in water until soft. Then blend into a smooth purée.
2. Cooking the jam: Add sugar, lemon and orange juices, vanilla bean seeds, and nutmeg to the pot with the purée. Mix everything thoroughly and bring to a boil.
3. Thickening the jam: Cook the jam over medium heat, stirring occasionally, until it thickens. To check if the jam is ready, take a small amount on a spoon and let it cool. If the jam does not run, it is ready.
4. Sterilisation: Transfer the hot jam to sterilised jars, seal, and pasteurise in the oven for about 20 minutes at 140°C.

Tips:

• Pumpkin selection: For making the jam, it's best to choose Hokkaido or butternut squash.
• Sweetness: If you prefer sweeter jams, you can add more sugar.
• Spices: Experiment with spices. In addition to cinnamon and nutmeg, you can add cardamom, ginger, or cloves.
• Preservation: To extend the shelf life of the jam, it's worth pasteurising it. This can be done in both the oven and a pot of water.