Sweet and golden colour this pumpkin jam is so festive, and you can make in a small quantity.
It is from my Jewish cooking book by Claudia Roden -The Book Of Jewish Food.
About two hundred grams of shredded pumpkin, and two hundred grams of sugar, yield about a small cup of jam.
In the Jewish tradition, the golden colour is so significant for the celebration of New Year, which represents happiness and abundance for the year ahead.
Pumpkin Jam
Date scones served with pumpkin Jam
Pumpkin Jam
Peel a piece of orange pumpkin and remove the seeds and stringy bits, then weight it before grating or shredding it in a food processor. Put in a bowl with half its weight in sugar and mix well. Leave it for at least an hour, so that its juices are drawn out by the sugar. Then put it all in a pan (including the juices) and cook for about 10 minutes, or until the shredded pumpkin is very soft. Add 1/2-1 tablespoon of orange blossom water for each 500 gr of pumpkin.
Variation: To preserve the jam for a long time, add the same amount of sugar like pumpkin and cook until it is very thick.
Preparation and Making Pumpkin Jam
Based on the recipe of Claudia Roden
Shredded pumpkin in the food processor
118 gram shredded pumpkin and 118-gram white sugar
Place the pumpkin and sugar in a bowl, leave it for an hour
The juice is drawn out by the sugar after one hour
Transfer to cooking pot including the juice, cook it
over low heat for ten minutes
The last ten minutes of cooking, the Jam is ready
Flavour the jam with orange blossom water, or cloves (add at the beginning of cooking).
My jam is plain, pure pumpkin jam, but it is beautiful and delicious, I serve it on pumpkin date scones. It is perfect to serve with plain pumpkin scone and cream.
Enjoy the recipe and happy Jam making!
Thank You For Visiting My Blog
Until Next Post
Susy
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