Allison Turner
Everyone knows pumpkin soup, but have you ever tried pumpkin jam? With our recipe, you can easily make the delicious spread yourself.
It’s finally pumpkin season again and we can enjoy all kinds of autumn vegetables. A particularly tasty way to prepare the pumpkin and keep it for as long as possible is pumpkin jam. We’ll tell you how you can easily make the spread yourself.
Which pumpkin is good for jam?
The Hokkaido pumpkin is particularly tasty and easy to prepare. This type of autumn vegetable not only has a particularly aromatic taste, but it is also very easy to prepare: you don’t have to peel the Hokkaido pumpkin because you can eat the skin.
What other types of fruit go into the pumpkin jam?
Pumpkins can be combined with various fruits. Anything that has a sweet and sour taste will do just fine. Classically, the autumn vegetables for the spread are usually combined with apples or oranges, but the more exotic pineapple also harmonizes with pumpkin.
Also, some juice of the respective fruit is often added. If you like, you can also stir in a little fruity liqueur.
Which spices are suitable for the autumn spread?
There are also several possible combinations of spices. Ginger gives a touch of spiciness. Vanilla makes the spread sweet. With cinnamon, you can give the jam variant the taste of a pre-Christmas treat.
What does pumpkin jam go with?
The spread goes particularly well with pumpkin bread, of course, but also goes well with all other types of bread. Especially delicious: You combine the pumpkin jam with cream cheese.
Recipe for pumpkin jam
For our recipe we combine the pumpkin with apples. The perfect mix because the apple is in season at the same time as the pumpkin. So we get high-quality products that are fresh and tasty without long transport routes.
Ingredients for 7 jam jars:
- 500 grams Hokkaido pumpkin
- 500 grams of apples
- 500 grams of preserving sugar (2:1)
- 1 vanilla bean or 1 cinnamon stick
Preparation of the jam
- First we prepare the pumpkin. For this we cut it into small cubes. If you don’t like the peel, you can cut it off beforehand.
- Then put the pumpkin pieces in a saucepan and sauté them with a little water.
- Peel the apples and grate coarsely with a grater. Then add to the pumpkin and stir.
- Add the vanilla pod or cinnamon stick and simmer for about 30 minutes.
- Then remove the vanilla bean or cinnamon stick and puree the pumpkin-apple mixture well.
- Then add the preserving sugar and cook over high heat for 3 minutes.
- Pour the finished pumpkin jam into seven jam jars and let stand on the lid for a few minutes.
- Then turn over and let cool.
