Thursday, October 23, 2014


Another way of using fresh pumpkins - jam. This one is enriched by oranges, limes, Cointreau and spices. Although it is a pumpkin jam, the pumpkin flavour is not dominant. When you first taste it, you get that zesty orange punch. But after that first taste, you see that there is pumpkin, lime and warm spices. And that is what makes this jam so perfect, it's quick and easy to make and it is a real pumpkin treat.

400 grams pumpkin puree
½ teaspoon cinnamon
¼ teaspoon ground cloves
150 ml fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons orange zest
150 grams sugar
100 ml water
3 teaspoons unflavoured gelatine
3 tablespoons cold water (for the gelatine)
1 teaspoon Cointreau

Take a heavy-bottomed saucepan and pour in the fresh orange and lime juice, water, sugar and the orange jest. Bring it to a boil over medium high heat and let it boil for 2 minutes. After that, add the pumpkin puree, cinnamon and cloves. Stir it in very well and let it come up to a boil. While the jam is heating up, sprinkle the gelatine over the cold water and let it bloom. When the jam mixture comes to a rolling boil, stir it constantly and very carefully, because it might splash, for about 5-6 minutes, until it slightly thickens up. Remove it from the heat after 5 minutes, being careful because it will still be very hot and might bubble up.
Take a few teaspoons of the piping hot jam and add them to the bowl with the gelatine. Mix well, then pour it back to the saucepan and mix vigorously. Let the jam cool down for about 15 minutes, then add the Cointreau, mix well, and pour it into sterilized jars. Let the jars cool to room temperature, then put them in the refrigerator overnight. Yields about 400 grams of jam.
Note: This jam has a bit runnier consistency than regular jams, so if you like thicker jams, simply add another teaspoon (to teaspoon and a half) of gelatine.