Pumpkin jam is very popular in Portugal and is absolutely delicious! This is something I don’t need to veganise as it does not contains any animal ingredients usually, thankfully! However, I can’t find pumpkin jam in England, so, I made it myself! It is easy to make and flavoursome. Some people find it hard to know what to do with pumpkins, other than turn them into children’s nightmares around Halloween (nothing against it, I love to carve a pumpkin too). So, here is a good idea on how to do something with the filling that usually goes to waste. Yum!
Difficulty: 2 pans
What you need:
500g pumpkin flesh, washed and cut into small chunks
200g light brown sugar
1 cinnamon stich
1/4 vanilla or orange essence
2 to 3 tbsp water
sterilised glass jars
Prepare pumpkin chunks;
Place pumpkin chunks in a pot, followed by sugar, cinnamon stick, water and vanilla/ orange essence (you don’t need to mix);
Cook over low heat until pumpkin is soft (about 30 minutes) – you can stir lightly occasionally;
Once cooked, remove from heat and and take out cinnamon stick;
Using a hand blender, puree the mixture until smooth;
Place jam in sterilised glass jars and close immediately – once opened, store in the fridge for up to 2 weeks.