Pumpkin Jam
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ScribdTranslationsPumpkin Jam
Uploaded by
ScribdTranslationsPumpkin jam
I put the amounts that I have used, it is not the same to do one or the other.
jam, in this case it may be that the pumpkin is very sweet and then
the jam turns out cloying, I usually don’t follow the guideline of
the same amount of fruit as of sugar,” I always take a little away. I
the jar in the photo has come out with these amounts.
This jam with toast and fresh cheese or pâté is delightful.
vice. There is a sea where the pounds won't go away unless I go through the
brush machine.
Ingredients:
350g of pumpkin
300 grams of sugar
1/2 lemon
Preparation
1. Peel the pumpkin, cut it into pieces as if we were going to make a
potato omelette
Add the sugar
3. Add the peeled lemon, cleaned of white parts and seeds.
4. Put it on low heat and once it boils, let it simmer for a
approximately half an hour.
5. When we see that the pumpkin is tender, use the blender and
give it the texture we like, that is, more or less crushed.
If it hasn't thickened, we put it back on low heat.
a few more minutes until we achieve the thickness we like.
It keeps well for a long time in the fridge but it also
can vacuum package.
General criteria can be provided for making homemade jams.
very easily. They can be adjusted according to tastes, but a criterion
general about amounts of fruit and sugar per 1 kg of fruit
boneless 3/4 kg of sugar.
Some tips for making good jam:
Choose ripe fruit of good quality
There are people who let the fruit macerate with sugar for at least 12
hours.
When cooking the fruit and sugar, it should be stirred frequently (three
four hours is usually enough.
For the cooking to be just right, the jam must be
sticky
It is important to leave the glass jars uncovered until the
the jam is cold, although I have covered it sometimes
immediately and they have stayed from the heat as if packaged at
empty.
Jams should be stored in cool, dark places.
PUMPKIN JAM
I'm getting into making homemade jams, they are so good, they are so natural and they
They are prepared so easily that it is worth making them.
Today I bring a pumpkin jam that we can use to have with some toast.
as a filling or to decorate a cake or sponge cake.
Let's start the week by sweetening our beak!!
INGREDIENTS:
2 kg of clean pumpkin
1 kg of sugar
1 cinnamon stick
the juice of a lemon
PREPARATION:
Clean the pumpkin by removing the skin and seeds, chop it and put it in a pot with the sugar for
layers, let rest for at least 8 hours to release the juice.
After this time, we will put it on the fire with the cinnamon and the lemon juice, we will keep it at
medium heat until it changes color and reaches the consistency of jam (approximately
an hour) we set aside the cinnamon stick.
We pass the blender to puree the pumpkin and jar it in sterilized jars, for this we
we boil in water for 10 minutes.
Once the jars are filled with the hot jam, we cover them and turn them upside down to let
make the vacuum and they will last for a few months; if you want a longer preservation time
It will be better that once filled, you pass them to a water bath.
This jam is much better after a few weeks of resting.
Nutritional data of pumpkin:
29 kcal /100 g.
1.1 g / 100 g
Fats: 0.1 g / 100 g.
Carbohydrates: 4.6 g / 100 g.
Glycemic index (GI): 75
