Although it may seem to us that jams are easier to buy than to make, the truth is that they are much easier to prepare than we think. Nothing compares to the taste of a delicious homemade jam, made with love and with the ingredients that we like the most. For this reason, in this article, this time we bring you a recipe for pumpkin and orange jam, perfect to take advantage of the fruits of the autumn and winter season.
The best of all? By storing it in a vacuum pack, you’ll be able to preserve it long after pumpkin season is over. In this way, you will enjoy the taste of your favorite ingredients whenever you want. Prepare a different breakfast and discover how to make pumpkin and orange jam.
Ingredients to make Pumpkin and orange jam:
- 500 grams of pumpkin without seeds
- 300 grams of sugar (1½ cups)
- Juice of 2 oranges
- 1 cinnamon stick
How to make Pumpkin and Orange Jam:
- Peel and cut the pumpkin into small cubes.
- Place the cubes in a bowl and cover them with sugar. Pour in the orange juice and, if desired, add a little of the orange zest.
- Trick: You can leave the pumpkin in the fridge for 1 day so that it soaks up all the flavors. If you don’t have time, continue with the recipe without problems.
- Place the mixture in a saucepan, add the cinnamon and bring to a simmer.
- Leave it for about 40 minutes while you stir it so it doesn’t burn or stick.
- Cooking time will depend on the squash pieces, so you’ll know it’s done when they’re soft.
- Trick: Do not let the jam get too dry, because once cold, it will gain more hardness and consistency.
- When you see that the pumpkin is already soft, you have 2 options: you can crush the mixture in a food processor or blender if you like the jam without lumps or strong textures, or you can crush it with a fork to make it lumpy.
- Store the pumpkin and orange jamin glass jars and enjoy it for breakfast
