Pumpkin jam
5 servings
600 minutes
Pumpkin and sugar are taken here in equal proportions - this will help the jam stand for a long time. And considering the quiet sweetness of pumpkin, this equality will not lead to cloying.
1
Prepare all the ingredients.
2
Peel the pumpkin of seeds and skin, and cut it into small cubes.
- Pumpkin pulp: 1 kg
3
Place the pumpkin in a pot and sprinkle with sugar. Leave at room temperature for 3 hours.
- Sugar: 1 kg
4
If the pumpkin hasn't released enough juice after 3 hours for the sugar to turn into syrup, add 1-2 tablespoons of water. Add a cinnamon stick and a star anise.
- Cinnamon sticks: 1 piece
- Anise (star anise): 1 piece
5
Place the pot on low heat and bring to a boil. Cook for 5 minutes.
6
Then remove the pot from the heat and let the jam cool completely.
7
Put the cooled jam back on low heat, bring to a boil, and cook for 5 minutes.
8
Sterilize jars and lids for jam over steam for 15-20 minutes.
9
Transfer the jam to jars, removing cinnamon and star anise first, seal them and let cool completely.
10
Store the jam in a dark, cool place and serve with tea.