Pumpkin jam

Pumpkin jam… well… it still sounds odd to me. It’s not a fruit after all… so why make a jam from it, right?

Yet I have fallen in love with this jam from the first time I’ve tried it!. It’s wonderful.

Especially if you add a pinch of cinnamon….

Let’s get to it – here is the recipe:

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Natural Pumpkin jam protocol:

Preparation time:  30-60 minutes

Complexity:          Simple

Required tools (as shown in the “how to” pages):

  1. A digital scale (not a must for simple candies, but preferable to get a consistent flavor between batches)
  2. Measuring cup set (not crucial – but it’s a lot easier this way)
  3. A small 1/2 liter (roughly 34 liquid oz) pot, preferably stainless.
  4. A long handle teaspoon or long handle wooden spoon.
  5. A jam jar.

* For more information please read my candy tools page on candy storage.

 Ingredients:

  1. White granular sugar
  2. Fresh pumpkin
  3. Water

Protocol:

Cut the pumpkin skin off and a thin layer from the sides (if not clean). Grate your pumpkin coarse and weigh it. Weigh the sugar – for jam lovers weigh only half the weight of the fruit white granular sugar. For example: if you have 100gr of fruits weigh 50gr of sugar. For candy makers – weigh an equal weight of sugar (100gr from the example above).

Place the sugar, pumpkin and some water in a pot. Make sure the water covers the pumpkin. You don’t need too much water. Boil on low-medium heat and stir your jam from time to time (about every 5-10min) to avoid burning the bottom. Once the jam starts to foam – you are getting near the end and you need to start testing it.

The Drop Test: Take a cold flat glass plate (room temperature will also do) and hold it flat. Place a drop or two of the jam syrup (try and get mainly the liquid, avoid the solids). Now, tilt the plate to a 30-45 degree angle. The jam will start to drip. As soon as it reaches a 1-2” length 30-50mm) move your finger across the drip (and taste). If the dripping continues and the gap is closed – the jam is not ready. If the dripping stops and the jam does not bridge the area you licked with your finger – it’s ready. Turn off the heat and let the jam cool.

I use my thermometer to check for the jam temperature – once you know at what temperature the jam is ready, you can use that as your stop sign. I also keep an eye on the jam as it cools – keep stirring it from time to time as the pot bottom is still hot. Once it reaches 72c (160F) – I pour it into clean jars and secure the lid on. Allow to cool on a towel so the jam will heat the container to (partially) kill microorganisms. I will transfer the jam to the fridge only after it reaches room temperature.

That’s it! Enjoy your jam!!!

Important notes:

Add a pinch of cinnamon!

Yours sweetly,

Saar