The humble pumpkin finds new glory when you boil it into a sweet jam. Overnight soaking and the addition of vanilla bean and orange will make your next batch of scones or even just your breakfast toast taste divine.
The ingredient of Pumpkin jam
- 1.1kg butternut pumpkin, peeled, deseeded
- 450 (2 cups) white sugar
- 1 vanilla bean, split, seeds scraped
- 1 orange, juiced
The instruction how to make Pumpkin jam
- Coarsely grate or julienne the pumpkin flesh. Place in a large bowl. Add sugar, vanilla bean and seeds and the juice in a large bowl. Cover with plastic wrap and place in the fridge overnight.
- Transfer pumpkin mixture to a large saucepan. Bring to the boil over medium-high heat. Reduce heat to low. Simmer, stirring often, for 45 minutes, or until thickened. Transfer to sterilized jars. Serve on toast or with scones and cream.
Nutritions of Pumpkin jamfatContent: