Spiced Pumpkin Jam is a traditional American recipe for a classic autumnal (for Halloween or Thanksgiving) jam of spiced pumpkin flesh and orange. The full recipe is presented here and I hope you enjoy this classic American version of: Spiced Pumpkin Jam.
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This is a Classic American autumnal recipe for a spiced pumpkin jam that makes an excellent breakfast spread for toast. It also works on crackers as a base for jam or why not serve as an accompaniment to Thanksgiving turkey?
Ingredients:
1kg peeled and cubed pumpkin flesh (any will work, but Neck pumpkin or Cabiotá are preferred)
100g light or dark sugar (or to taste)
1 cinnamon stick
3 cloves (optional)
pared zest of 1 orange
100ml fresh orange juice
3 tbsp finely-grated Orange zest (optional)
1 tsp fresh ginger, grated
Method:
Peel the pumpkin and cut it into small cubes. Transfer to a large saucepan and set over medium heat.
Immediately add the sugar, cinnamon stick, cloves orange juice, pared and grated orange zests and ginger.
Bring to a simmer then cover the pan with its list and cook slowly for about 50 minutes, or until the pumpkin softens (timing will depend on the pumpkin and the hardness of its flesh). Stir occasionally during the cooking time and mash the pumpkin against the side of the pan with a wooden spoon.
When the pumpkin is soft and has reached the desired texture turn off the heat and remove the cinnamon stick, strips of orange zest and the cloves. If desired you can coarsely chop the pumpkin in a food processor at this point.
Return to the pan and allow to warm up. Whilst still warm ladle into sterilized jam jars that have been warmed in a low oven.
Secure the lids and set aside to cool completely. Once cooled label and store in a cool pantry.
Allow to mature at least a week before opening. Once opened store in your refrigerator.
