Pumpkin jam recipe, easy to make
The autumn It is characterized by being a time of transition, a season in which we pass from the heat of summer to the pure cold characteristic of winter. It is a few months, therefore, of change, of decrease of light and also of the arrival of bad weather. A time, why not? Wonderful, unique, in which the leaves fall to give space later in spring to a new birth.
As with any other station, during the autumn we can meet with certain foods that we can not consume the rest of the year. They basically consist of what is usually known asseasonal foods. That is to say, foods whose optimal point of maturation and therefore of consumption translates only during some months of the year.
And what are the autumn's own foods? Without any doubt, we can mention especially the delicious chestnuts, mushrooms, figs, persimmons ... And the exquisite pumpkins. Although it is true that today it is possible to consume pumpkin practically all year round, the truth is that we are facing a very characteristic food of autumn.
Despite being able to consume it all year round, there is no doubt that the pumpkin It is an autumn food, not only because we find it in its best season, but probably because it is the undisputed protagonist of the traditional Halloween night and also of the Eve of All Saints (which, precisely, are celebrated in autumn).
Although it is possible to enjoy the pumpkin in a wide variety of recipes, whether sweet or salty, we can also make an exquisite and delicious Pumpkin Jam, very easy to do in addition at home. Do you dare to prepare it ?.
How to make a pumpkin jam
There is no doubt that the Pumpkin Jam it is an ideal option when it comes to enjoying the pumpkin in its sweetest form, thus becoming a sweet way to preserve it and take advantage of it. It is very easy to do, as you will see in this recipe that we propose.
Ingredients:
- 1 kg of pumpkin
- 500 gr of sugar
- 1 tablespoon of lemon juice
- Thickener (for example, agar-agar)
Pumpkin marmalade elaboration:
- Wash the pumpkin well, peel it, remove its seeds and cut it into small pieces with the help of a knife. Put some pieces of pumpkin in the bottom of the pan, alternating with layers of sugar.
- Squeeze the lemon to obtain its juice, add the tablespoon of lemon juice and let it macerate for 12 hours.
- After this time put the pumpkin to the fire and bring to a boil. Just when it starts to boil add 6 grams of agar-agar, cooking until the jam has obtained the consistency that you like.
- To finish, once it is ready, put the jam in glass jars, cover them and make the vacuum by turning them over, and reserving for a few hours.
Some secrets to making a perfect pumpkin jam
The key to making a perfect pumpkin jam (or almost perfect) is to use high quality ingredients. For it, the most advisable thing is to always use organic farming squash, so that in this way we will be sure that no pesticides or chemical products have been used for its cultivation.
Further, another key is in the thickener. Although the ideal is to make jams with fruits that have a high pectin content (which will provide the thick consistency, such as quince, plum or apples), the pumpkin does not stand out precisely because of its contribution in pectin.
Although some chefs advise mixing the original ingredient (in this case the pumpkin) with some pieces of a fruit with a high pectin content (such as quince), we risk altering the flavor of the original jam.
Thus, It is best to use some natural thickener, as for example is the case of agar-agar. In these cases, the ideal is to use a ratio of 6 grams per kilo of jam. ThemesJam prescriptions
