Pumpkin jam
6 servings
30 minutes
Pumpkin jam is the true embodiment of autumn coziness, known in Bulgarian cuisine for its rich texture and warm aroma of spices. The history of this recipe is rooted in harvest preservation traditions when sweet pumpkins were turned into a bright, fragrant jam that warms on cold days. Its taste is a soft blend of the natural sweetness of pumpkin, caramelized sugar, and subtle notes of cinnamon and clove, complemented by a light tartness from citric acid. This jam can be spread on fresh bread, added to baked goods or enjoyed with tea. Its unusual flavor makes it a wonderful addition to cheeses, nuts or even meat dishes, giving them a refined sweet note. Bulgarian pumpkin jam is not just a treat but a true gastronomic adventure that conveys the warmth and comfort of home.
1
Peel the pumpkin and remove the seeds, cut into slices or grate on a coarse grater, boil in three batches for 7-8 minutes.
- Pumpkin: 4 kg
2
Then strain and add to the boiling thick syrup. Cook until the jam reaches the desired thickness.
- Sugar: 1.5 kg
- Water: 400 ml
3
Flavor the jam with cinnamon and cloves, which should be added before the citric acid. Lemon or orange essence can be added after removing the pot from the stove.
- Cinnamon: to taste
- Carnation: to taste
- Citric acid: to taste
4
Once the jam cools, distribute it into jars.