Pumpkin Jam

Pumpkin in itself tastes very neutral. A suitable fruit, therefore, to prepare jam with special flavor varietals.

Cut the pumpkin into slices. Cut the skin into small pieces. Scrape out the seeds. Cut the flesh into fine cubes or grate (with a rösti grater or with the coarse grater of a food processor).

Make the pumpkin cutlets together with the sugar a quarter to 1/2 hour, until the cutlets have disintegrated. Stir: perhaps add very little water. Cool. Stir 500 g of jelling sugar into the cold mixture.

Season – with cinnamon powder or cinnamon and ground cloves or anise seeds or lemon, orange, grapefruit peel and juice or fresh or candied or dried ginger or star anise and cardamom or freshly chopped peppermint leaves or parsley or basil. Quantities according to taste.

Make the spiced jam bubbling for 3, at most 4 min. Pour into hot rinsed jam jars boiling hot. Drizzle inside of lids with alcohol. Close jars on the spot. Stand on lid and line up tightly. Cover (e.g. with newspaper) and allow to cool. Label. Store in a cool, dry place (i.e. not in the cellar). Keep opened jars in the refrigerator.

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