For Thanksgiving I had made a pumpkin pie and since I still had some puree left, I wondered what I could make with it. So I came up with this "Pumpkin Jam" recipe that I invented on the spurr of the moment...
I had never made "Pumpkin Jam" before and I must say that my creation really made me proud. This jam isn't only good, it's fabulous!!! It is incredibly tasty and delicate. In fact, this "Pumpkin Jam" reminds me a lot of chestnut puree/jam, because the pumpkin (Hokkaido Pumpkin) I used has a very similar flavor and texture. It is for this particular reason that in French, the "Hokkaido Pumpkin" is called "Potimarron" (marron = chestnut). Not to forget that the added spices go perfectly hand in hand with the pumpkin's natural honeyed sweet and rich/deep aromas. It's really a wonderful jam that would make a great Christmas gift!
This incredible "Pumpkin Jam" is a unique spread which is delicious with any kind of bread ("Almond And Curry Bread", "Baguette Parisienne", "Plain White Bread", etc...) and more specifically with brioched breads such as "Pain Au Lait", "Challah", "Portuguese Sweet Bread", etc...
~Luscious Pumpkin Jam ~
Recipe by Rosa @ Rosa's Yummy Yums
Makes about 2 medium pots.
350g Pumpkin puree (cooked), unsweetened
350g Castor sugar
1/2 Tsp Ground cinnamon
A pinch ground cloves (optional)
1 Tsp Vanilla extract
Zest of 1 Lemon or of 1 orange
4 Tbs Lemon juice
2 Tsp Grand Marnier, Rum or Cointreau (optional)
1. In a pan, stir together all ingredients.
2. Bring to the boil.
3. Lower the heat and let the mixture simmer for about 35 minutes to 1 hour, until thick (see remarks) and transluscent.
4. Pour into clean/sterilized jam jars/pots.
5. Close the jars hermetically.
6. Let cool.
I recommend you to use the following pumpkin:
Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin.
To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth puree.
The jam has to be thick and "dry", a bit like chestnut puree/jam.
Store at room temperature and keep away from the light. Once opened, keep it in the refrigerator.
Spread the jam on a slice of your favorite bread, with homemade scones/biscuits, muffins or pancakes.
I guess that it would go well with cheese.
(Pumpkin Marmelade -Pic by http://kuali.com)