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Pumpkin-lemon jam

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Ingredients for 1 servings:

  • 1 kg pumpkin flesh (Hokkaido or butternut squash), diced
  • 50 g butter
  • 1 pkt. gelling sugar 2:1
  • 2 organic lemons, zest and juice
  • 1 tbsp rum, if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chop the pumpkin into small pieces and sauté in butter for about 15 minutes until translucent. Add the gelling sugar, then puree. Stir in the lemon juice and grated zest and let it cook for 5 minutes. Add more rum, if desired. Pour into prepared jars while still hot.

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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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