Pumpkin Jam is one of my favourite jams ever. The perfect match with fresh cheese, more specifically ricotta…If you never tried this pairing, I suggest you to try it, but with your own pumpkin jam, of course!!
- 2 kg of pumpkin pieces without the skin (the bigger the pumpkin is, the better!)
- 700g of white sugar
- 1 small cinnamon stick
- peel of half lemon
Cut 2 kg of pumpkin in small pieces (the smaller the pieces, the faster it will cook). Place them in a big non-stick or copper pan, add the sugar, cinnamon stick and the lemon peel. Without adding any water (don’t worry, the pumpkin will release enough water) let it slowly simmer for about 2-3 hours until the pumpkin is almost a thick puree, when you slide a spoon in the bottom it should create a “road”. When you see that the jam is thick enough, you can remove the lemon peel and cinnamon stick. If you prefer a more homogeneous jam you can use the hand blender to make it more smooth.
Place the jam in boiled preserve jars, the better you do the preserve procedure the longer the jam will last you.
It takes a bit of time to do this, but it is very simple to do it.
Don’t forget to eat it on top of your ricotta spread bread in the morning, you won’t regret it!