- Pumpkin 1 kg • 250 kcal
- Sugar 350 grams • 470 kcal
- Lemon 1
- Cinnamon 2 grams
- Nutmeg – as much as it is needed
- Amaretto liqueur 1 small glass
Pumpkin jam is a great preserve to prepare in autumn, when you can choose the best pumpkins of the season, a jam to taste on bread for breakfast or snack, but also good for preparing cakes, muffins, pies and more: it is in fact also excellent for accompanying savory dishes, especially cured meats, ricotta and aged cheeses. Pumpkin jam has a delicate flavor that can be flavored with vanilla, cinnamon, amaretto and nutmeg to make it even tastier. But here's how to prepare this delicious preserve to be consumed throughout the winter.
Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces (1) Now put it in a pan with the sugar, stir with a wooden spoon, cover with a lid and let it macerate for the whole night. Then add the zest and lemon juice, cinnamon, nutmeg and amaretto and cook over a low heat for about an hour. In the meantime proceed with the sanification of glass jars and caps.
Once the jam is ready (2) you can mix it with an electric mixer directly in the pot or take it as it is. The important thing is to put it very hot in jars, which must be cold, to create the vacuum required to preserve the jam for a long time. You can then check if the vacuum was correct: press in the center of the cap, if the operation is successful you will not hear any "click clack". For the airtight jars, unhook the closure and try to lift: if the stopper resist, then the product is vacuum-sealed. Your pumpkin jam is ready. (3)