I'm not sure which variety this was (yes, one drawback), but holy canoli was it hard to peel. I almost screamed about a jillion times. So. Frustrating. But there was no way I was stopping after all the work I did, so I barreled through two small pumpkins and was rewarded with a batch of bejeweled jam. It was a lovely, squashy sweetness that tastes fantastic slathered on brioche or croissants, and would make some fun thumbprint cookies. Next time (when I find a thinner-skinned pumpkin), I will try adding some vanilla bean seeds or perhaps some spices to the mix. Until then, I say all the sweat and stabbed fingers were worth it.
I suppose...
Pumpkin Jam (Marmellata di Zucca)
This simple thick jam made of pumpkin is perfect for spreading on thick toast or filling thumbprint cookies with.
by
Prep Time: 15 minutes
Cook Time: 75 minutes
Keywords: simmer condiment preserving dairy-free nut-free soy-free vegan pumpkin sugar lemons fall winter
Ingredients (1 pint (2 cups))
- 18 ounces (500 g) cleaned, skinned pumpkin
- juice and finely grated zest of 1 lemon
- 12.5 ounces (350 g) superfine sugar
Instructions
Cut pumpkin into small chunks. Place in a saucepan with lemon juice and sugar. Cook for about 45 minutes over a low flame, stirring every once in a while to prevent sticking.
Puree mixture with an immersion blender. Add lemon zest and simmer for another 20-30 minutes, stirring occasionally, until you have a thick jam.
Keep in the fridge or process for canning, if you wish, and this jam will keep for up to one year.
-adapted from Twelve by Tessa Kiros
