Pumpkin Jam Recipe

Are you passionate about pumpkin? Then you should not miss this simple recipe for homemade pumpkin jam. You can keep it for a long time and make tasty cakes, as well as simple toasts with which to enjoy your breakfast. You dare?

You may already know the recipe for pumpkin jam. We are going to provide you with an elaborate one based on pumpkin, raisins and cinnamon. It offers you an original and tasty touch that is worth trying.

Keep in mind that this jam will not be suitable for diabetics, as it contains sugar. But we are sure that it will be an excellent delicacy for young and old alike. Let’s go there!

Why is pumpkin jam good?

According to the Spanish Nutrition Foundation, this tasty orange vegetable provides fiber (1g / 100g), therefore it could help us when we suffer from an episode of constipation. The pumpkin also contains a high component of water and few sugars.

Usually, to make jams the same amount of sugar is included as fruit, but we are going to put half. Thus, you will get a jam that will not be excessively sweet or have many calories.

Another benefit of pumpkin is that it is an antioxidant food. It contains an interesting contribution of carotenes, coumarins and lycopene. Let us remember that antioxidant substances act on free radicals, helping to prevent premature aging and to protect cells from attack by free radicals.

A WebMD article notes that pumpkin would also be a good diuretic. So it would help us avoid fluid retention. On the other hand, it contains vitamin A, a necessary component to maintain the health of hair, skin, nails, eyesight, bones and even the immune system.

Pumpkin jam recipe

Ingredients

• 1 Kg of pumpkin
• 500 grams of sugar
• 150 gr of raisins without seeds
• A stick of cinnamon stick
• 40 ml lemon juice
• 20 grams of butter
• a pinch of salt

Before starting

• We will start by macerating the pumpkin the night before. To do this, peel the pumpkin and cut it into cubes. Put it in a pot with a little water covering it, add the sugar and the raisins. Leave it like that overnight.

• The next morning, we will begin to  sterilize the glass jars in which we are going to introduce the pumpkin jam. Put them in boiling water in a pot, next to the lids, carefully remove them and put them upside down on a cloth to dry.

Preparation

• To start, we dump the macerated pumpkin and the raisins (with the water included, since this is where the sugar is) in a pot. Add the butter, lemon juice, a pinch of salt and the cinnamon stick.

• Turn the heat to medium low.

• Go stirring this mixture to prevent it from sticking to the bottom.

• Pumpkin jam tends to thicken quite quickly, don’t forget to be careful and stir well.

• A trick to know if a jam is ready, is to put a teaspoon on a plate. Take it to the refrigerator and leave it for just a minute. When you take it out, put your finger to check if it is consistent and leaves a groove. If so, it is ready.

• Pumpkin jam usually cooks in just half an hour. Once it has the desired texture, turn off the heat and let it rest for fifteen minutes.

• For a finer and more homogeneous texture, we pass the mixture through the blender. Remove earlier if you want the cinnamon stick.

• Now take the pumpkin jam to the glass jars. To make them last longer, you can boil them in a water bath, that way they will be hermetically closed.

Pumpkin jam is very easy to make and can last up to two months.

Combine both sweet and salty, an explosion of flavor in your kitchen that you cannot miss. If you wish, you can substitute the sugar for stevia or another sweetener in case you want to lower its calories, or allow it to be suitable for diabetics.