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Pumpkin-orange jam

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Ingredients for 1 servings:

  • 650 g Hokkaido pumpkin flesh
  • 350 ml orange juice, 100%
  • ½ vanilla pod(s)
  • 1 small cinnamon stick(s)
  • 1 star anise
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Split open the vanilla pod and scrape out the seeds. Cut the pumpkin flesh into small pieces and cook with the orange juice and spices (scraped vanilla seeds, the split pod, cinnamon stick, and star anise) for about 15 minutes, until the pumpkin flesh is soft. Remove the vanilla pod, star anise, and cinnamon stick and puree the pumpkin flesh. Stir in the gelling sugar, bring to a boil, and simmer for 3-4 minutes. Then immediately pour into clean, rinsed jam jars, seal tightly, and turn the jars upside down for about 10 minutes. Makes about 5 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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