PUMPKIN JAM - CONFITURE DE POTIMARRON

As I am still in a post-holiday haze (not because of any kind of hangover, but just because I feel that way...), the recipe that I'm going to talk about today isn't really new (only the pictures). I just want to put my "Pumpkin Jam" recipe (see old link) under the spotlight once again, because it is so fabulous and deserves some attention...

It is a jam that I have been making for the past two years and it is without a doubt one of my favorite fall recipes. It was invented on the spurr of the moment, one day when I had some pumpkin puree left, after I had made a "Pumpkin Pie" for Thanksgiving.

Straight away, I was blown away by it's lusciousness and marvelous flavor reminiscent of chestnuts and fall/winter holidays. A real treat!

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 incredibly luscious "Pumpkin Jam" is a unique spread which is delicious with breads (especially the homemade kind) such as "Almond And Curry Bread", "Baguette Parisienne", "Plain White Bread", "Fragrant Swedish Rye Bread", "Irish Soda Bread", "Wholewheat & Rye Sourdough Bread" and more specifically with brioched breads such as "Pain Au Lait", "Challah", "Pumpkin Challah", "Portuguese Sweet Bread", "Ricotta Brioche"...

~Luscious Pumpkin Jam ~
Recipe by Rosa @ Rosa's Yummy Yums

Makes about 2 medium pots.

Ingredients:
350g Pumpkin puree (cooked), unsweetened
350g Castor sugar
350g Water
1/2 Tsp Ground cinnamon
A pinch ground cloves (optional)
1 Tsp Vanilla extract
Zest of 1 Orange (or of 1 Lemon)
4 Tbs Lemon juice
2 Tsp - 1 Tbs Grand Marnier, Rum or Cointreau (optional)

Method:
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 and invert the jars.
6. Let cool.

Remarks:
I recommend you to use the follo wing pumpkin:
Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin. You can also make this jam with Butternut squash.

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 and thick (not to wet) puree.
The jam has to be thick and "dryish", a bit like chestnut puree/jam.
Store at room temperature and keep away from the light.
Once the pot opened, keep it in the refrigerator.

Serving suggestions:
Spread the jam on a slice of your favorite bread or eat it with homemade scones/biscuits, muffins or pancakes.
I guess that it would go well with certain cheeses.

****************

~ Confiture De Potimarron ~
Recette de Rosa @ Rosa's Yummy Yums

Pour 2 pots.

Ingrédients:
350g de Purée de potimarron, nature
350g de Sucre cristallisé
350g d'Eau
1/2 CC de Cannelle en poudre
Une pincée de poudre de clous de girofle
1 CC d'Extrait de vanille
Le zeste d'une orange (ou d'un citron)
4 CS de Jus de citron (ou d'orange)
2 CC - 1CS de Grand Marnier, Rhum, Cointreau ou autre liqueur (en option)

Méthode:
1. Dans une casserole, mélanger tous les ingrédients.
2. Porter à ébullition.
3. Baisser la température et laisser le mélange mijoter à basse température pendant 35 minutes à 1 heure, jusqu'à ce que la confiture soit épaisse et translucide (voir remarques).
4. Remplir vos pots préalablement stérilisés.
5. Fermer les pots de manière hermétique (placez-les à l'envers sur un torchon avant de les retourner pour les stocker).
6. Laisser refroidir.

Remarques:
Je vous recommande d'utiliser les courges suivantes:
Potimarron (potiron doux d'Hokkaido/courge de Chine) ou la courge Butternut.
Pour obtenir de la purée fraîche, prenez votre potimarron, coupez-le en deux, enlevez les graines et pelez-le, coupez-le en cubes grossiers et faites-les cuire à la vapeur. Une fois cuits, écrasez-les (ou passez-les au mixer) afin d'obtenir une purée fine et épaisse (pas trop liquide).
La confiture doit être épaisse et "sèche", un peu comme la confiture de marrons.
Gardez-la à température ambiante et dans un endroit sombre.
Une fois le pot ouvert, gardez-le au frigo.

Idées de présentation:
Tartinez cette confiture sur une tranche de votre pain favorit ou mangez-la avec des scones, des muffins ou des pancakes.
Je pense qu'il serait aussi intéressant de la marier avec certains fromages.