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Jam: Pumpkin Jam

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Jam: Pumpkin Jam

The perfect jam: pumpkin jam recipe with a picture and simple step-by-step instructions.

  • 1 kg Ripe pumpkin
  • 2 piece Untreated oranges
  • 1 kg Preserving sugar 1: 1
  1. Halve the pumpkin – I took a Hokkaido here – remove the seeds and fibers and cut into small pieces. Mix 3/4 of the specification with the sugar and leave to stand overnight.
  2. Peel the oranges and cut into small pieces and mix with the other 1/4 of the sugar and leave to steep overnight as well.
  3. The next day, put everything in a large saucepan and slowly bring to a boil until the pumpkin is very soft.
  4. Now fill the jam into clean jars, screw tight and turn it upside down for the first 5 to 7 minutes, then turn it back and let the jars cool down well … the Varraotskeller is already filling up 😉
Dinner
European
jam: pumpkin jam

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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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