Sweet, tender, and bright — this pumpkin jam is easy to make at home, and its aroma and taste will bring comfort on cold autumn days. Perfect for toast, desserts, or simply as a sweet snack.
Ingredients
- Pumpkin — 750 g
- Sugar — 150 ml
- Water — 50 ml
- Jelly (orange or other fruit) — 1 package
- Citric acid — to taste
Preparation
- Peel the pumpkin and cut it into cubes.
- Boil in a small amount of water until soft or bake in the oven for a richer flavor.
- Blend the cooked pumpkin with a blender until creamy.
- Add water (or orange juice) and sugar.
- Cook over low heat for another 20 minutes after boiling.
- Add jelly and citric acid to the hot mixture, mix thoroughly, and heat for 1–2 minutes until the jelly is completely dissolved.
- Pour the jam into sterilized jars, seal tightly with lids, and let cool.
Storage: in the refrigerator or cellar until spring.
Serving
- Spread on toast or croissants for a cozy breakfast.
- Add to oatmeal or yogurt for color and flavor.
- Use as a filling for pancakes, buns, or cheese pancakes.
- Eat by the spoonful on a cold day for warmth and pleasure.
Tip: add cinnamon, vanilla sugar, or a bit of orange/lemon zest to enhance the aroma.
