Pumpkin jam

I love pumpkin and it is a kind of pity that they are no longer available after Halloween. Fortunately I bought a lot, so we could enjoy it as soup, side dish and cake. I also saved some in the freezer. But I still had a nice piece left, so I have made pumpkin jam. It is fast and easy:

  • Peel the pumpkin, remove the seeds and cut it in small pieces.
  • Put them in a pot with a little bit of freshly pressed orange juice.
  • Add some cinnamon, ginger, ground cloves, vanilla, honey, brown sugar, and finely grated orange peel.
  • Cook until becomes soft.
  • Mix with a hand blender.

So the wonderful pumpkin is preserved and can be enjoyed even longer! If you use less sugar/honey, the jam goes well with meat, for example duck.