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Pumpkin jam with Blue Curacao

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Ingredients for 1 servings:

  • 1 kg pumpkin flesh, e.g. from Hokkaido pumpkin
  • 600 ml orange juice
  • 450 ml Blue Curaçao
  • 1 lemon(s), the juice
  • 2 kg gelling sugar, 1:1, or as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

bright green and delicious

Roughly chop the pumpkin flesh into pieces. Place it in a large pot with the orange juice and simmer for about 15 minutes, until the pumpkin is soft. Then puree it with a hand blender or mash it with a potato masher. Squeeze the lemon and add the juice to the pumpkin puree. Add the gelling sugar and Blue Curacao and boil gently for about 4 minutes while stirring (careful! It burns easily). Pour into boiled jam jars. I personally like the jam best this way; if you don’t like it quite so sweet, use a 2:1 gelling sugar and another packet of Gelfix. This makes about 7-8 jars.

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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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