<\/p>\n

\n

With this recipe, I\u2019m bringing this year\u2019s pumpkin adventure to an end. If you still have a good supply of pumpkin at home, why not preserve a little of that autumn flavour in jars? Pumpkin jam is very easy to make, but pumpkin itself needs a little company to bring out its character. Rather than simply adding warming spices, I\u2019ve gone for oranges and lemon. The citrus brings a lovely freshness and lightness, balancing the pumpkin\u2019s natural sweetness and making sure the jam is neither bland nor monotonous. A delicate hint of cinnamon and nutmeg completes the flavour beautifully. If you enjoy autumn preserves, I highly recommend giving this one a try!<\/em><\/p>\n<\/blockquote>\n

Makes 2 jars.<\/span><\/p>\n

Ingredients for pumpkin and orange jam:<\/span><\/p>\n

\n
• 1 kg pumpkin, peeled and cut into small cubes<\/li>\n
• 300 g sugar<\/li>\n
• 2 oranges<\/li>\n
• 1 lemon<\/li>\n
• \u00bd tsp ground cinnamon<\/li>\n
• a pinch of nutmeg<\/li>\n<\/ul>\n

  Place the diced pumpkin in a large saucepan and sprinkle with the sugar. Leave at room temperature for about 2 hours, until the pumpkin releases plenty of juice.<\/p>\n

  Peel the oranges and lemon, then cut them into smaller pieces. Add to the pumpkin along with the cinnamon and nutmeg. Bring everything to the boil, then cook uncovered over a low heat until most of the liquid has evaporated and the pumpkin has completely softened and started to resemble a thick pur\u00e9e. If there are still larger pieces of pumpkin, you can briefly blend everything with a hand blender until you reach the desired consistency.<\/p>\n

  Sterilise the jars with boiling water or in an oven preheated to 100\u00b0C. Transfer the hot jam to the prepared jars, seal tightly and leave to cool.<\/p>\n

  Pasteurisation:<\/strong><\/p>\n

  Line the bottom of a large, wide-based saucepan with tea towels. Place the jars inside, leaving a little space between them, and pour in boiling water until it reaches about \u00be of the way up the jars. Bring to the boil (the temperature of the water you pour into the saucepan must be similar to the temperature of the jars \u2013 for example, do not pour cold water over hot jars, as they may crack). Reduce the heat, cover and simmer for about 20 minutes. Remove the jars and leave to cool completely. Some people also turn the jars upside down and wrap them in blankets, leaving them to cool overnight.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n

  Recipe source: lindentea.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  With this recipe, I\u2019m bringing this year\u2019s pumpkin adventure to an end. If you still have a good supply of pumpkin at home, why not preserve a little of that autumn flavour in jars? Pumpkin jam is very easy to make, but pumpkin itself needs a little company to bring <\/p>\n","protected":false},"author":1,"featured_media":2925,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[78],"tags":[86,123,92,344,94,124,137,359],"duration":[],"tag_group":[],"class_list":["post-2924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-preserves","tag-cinnamon","tag-dairy-free-recipe","tag-egg-free-recipe","tag-gluten-free","tag-lemon-lime","tag-orange-mandarine","tag-pumpkin","tag-pumpkin-puree"],"acf":[],"yoast_head":"\n