Oct 11, 2012


As I mentioned a while back, over the last two years living here in the US, one very noticeable difference from Europe is the pumpkin madness that kicks in every October. Everything starts or ends with "pumpkin", in one way or form. This national attachment to the orange gourd squash is something I find very entertaining yet terribly endearing. 
So of course there are the usual suspects: pumpkin pie, pumpkin soup, pumpkin lattes, etc. Then seasonal cupcakes, scones and cheesecakes spiked with pumpkin. And then, there's the spread known as pumpkin butter- which quite frankly I had never heard of before moving stateside. 
On that last thought, I started to think of pumpkin jam. How come we don't see much of that, and most importantly: are we missing out on something really good over here?!
With the logic that everyone (almost) loves jam and that everyone (almost) loves pumpkin, how could I go wrong...I had to make it! And I can confirm that I made it with no regrets. It was delicious on a toasty slice of bread rubbed with butter and washed down with a cup of coffee. And certainly will be making October mornings easier and tastier to wake up to. 
It's beautiful, but a real pain to chop up and peel. To help fix that, I microwaved my pumpkin in 3-4 sequences of 60 seconds. It certainly made the rest a lot easier for me.
Don't throw the seeds out!
Lots of sugar, lots of diced up pumpkin...
From raw to ready- pumpkin jam on warm, buttered toast. 

Pumpkin Jam:

Equal parts pumpkin (peeled & chopped)
Equal parts sugar
Juice of 1 lemon (1 lemon for every 500gr/1lb of pumpkin)
Optional add-ons (cinnamon, ginger, nutmeg, vanilla, anis, fennel, etc) 

In a large bowl, mix the pumpkin, sugar and lemon. Cover the bowl and leave overnight in the fridge.
The next day, transfer mixture into a deep pan and place on medium heat. Stir gently until the sugar begins to dissolve. Turn heat to high for 2-4 minutes. Return to a very low heat. If you have chosen to include any flavours, now's the time to add them. Cover pan and continue to cook for another 15-20 minutes, making sure to stir every now and then. Remove, allow to cool and enjoy immediately. Note that pumpkin does not store well- so best to enjoy in the same day (make a small portion) or keep jar in fridge at all times. 


Joana said...

I just love your blog! I'm kind of mad right now, saving your recipes to do really soon! Here in Brazil, well, at least in the city that I live, pumpkins are not so common, but i'm dying to do this jam and the cookies that you posted a few days ago! thaaaanks!

RJ Flamingo said...

Hi, Marianna! I was researching the possibility of making a pumpkin jam recently, too. Unfortunately, pumpkin is one of those things that the USDA says is unsafe to waterbath can. It primarily has to do with the fact that the pumpkin in the jar will never get hot enough in the canning process to kill all the nasties that can cause it to spoil and/or make you sick. That's why you never see pumpkin jam at farmers markets or on grocery shelves.

I'm sorry to say that this recipe - while quite delicious! - would never be shelf-stable and would have to be stored in the fridge immediately, unless pressure canned. You might want to caution your readers about that.

Love your blog and your gorgeous, gorgeous photography!

Jenn said...

Thanks for sharing this recipe Marianna! I found it via ZocDoc's round-up of pumpkin recipes.

Dion Peters said...

RJ sorry this is untrue if you are making the jam separate . As a chef we use a recipe similar to this and shelf life in our kitchen is about a year! It's quite possible to make your reduction before jaring. If everyone was to paranoid to try something different and not take a risk the world would be a boring place.... Jam and can on or , jam it ha ha