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Pumpkin jam with spices

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Ingredients for 1 servings:

  • 1 pumpkin(s), (Hokkaido pumpkin), approx. 1 kg
  • ½ vanilla pod(s)
  • ½ stalk(s) cinnamon
  • 1 tsp cinnamon powder
  • 1 pinch of mace
  • 3 pieces of ginger, the size of candied orange cubes
  • 1 tsp nutmeg, grated
  • 200 ml water
  • 500 g gelling sugar, 2:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 34 minutes; Total time approx. 49 minutes

Wash the pumpkin and cut it into small cubes, including the skin (only works with Hokkaido). Cook with all ingredients except the gelling sugar until soft (about 1/2 hour). Let the mixture cool. Remove the cinnamon stick and vanilla pod. Split the vanilla pod, scrape out the seeds, and add to the mixture. Puree the pumpkin with a hand blender and bring back to a boil. Add the gelling sugar and cook for 4 minutes. Immediately transfer to clean jam jars, rinse with rum, seal, and place on the lid to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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