posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".
Monday, December 12, 2011

Pumpkin Jam (Marmellata di Zucca)

Pumpkin Jam (Marmellata di Zucca) image
I've mentioned before what a lazy composter I am, right? Well, being less than diligent in this endeavor does have its perks. As in, surprise veggies. We had a couple of good squash vines snaking out through the bottom of the enclosure this year. Along with beans, pumpkins are the most common thing I get from my compost. Sure, I may only end up with a few, but they're just a bonus anyway! So, with two of my small pumpkins, I decided I wanted to make a seasonal jam.

I'm not sure which variety this was (yes, one drawback), but holy canoli was it hard to peel. I almost screamed about a jillion times. So. Frustrating. But there was no way I was stopping after all the work I did, so I barreled through two small pumpkins and was rewarded with a batch of bejeweled jam. It was a lovely, squashy sweetness that tastes fantastic slathered on brioche or croissants, and would make some fun thumbprint cookies. Next time (when I find a thinner-skinned pumpkin), I will try adding some vanilla bean seeds or perhaps some spices to the mix. Until then, I say all the sweat and stabbed fingers were worth it.

I suppose...

Pumpkin Jam (Marmellata di Zucca)
This simple thick jam made of pumpkin is perfect for spreading on thick toast or filling thumbprint cookies with.
Print Friendly and PDF
Pumpkin Jam (Marmellata di Zucca) thumbnail
by Heather Schmitt-Gonzalez
Prep Time: 15 minutes
Cook Time: 75 minutes
Keywords: simmer condiment preserving dairy-free nut-free soy-free vegan pumpkin sugar lemons fall winter

Ingredients (1 pint (2 cups))
  • 18 ounces (500 g) cleaned, skinned pumpkin
  • juice and finely grated zest of 1 lemon
  • 12.5 ounces (350 g) superfine sugar
Cut pumpkin into small chunks. Place in a saucepan with lemon juice and sugar. Cook for about 45 minutes over a low flame, stirring every once in a while to prevent sticking.

Puree mixture with an immersion blender. Add lemon zest and simmer for another 20-30 minutes, stirring occasionally, until you have a thick jam.

Keep in the fridge or process for canning, if you wish, and this jam will keep for up to one year.

-adapted from Twelve by Tessa Kiros
Pumpkin Jam (Marmellata di Zucca)