If there is a scent that speaks of autumn, it is that of pumpkin simmering slowly with cinnamon. Sweet, spicy and enveloping: pumpkin and cinnamon jam is a treat that tastes like home and slower days. Perfect for those who love authentic flavors but want to avoid white sugar, this jam is ideal not only for breakfast, but also as an accompaniment to cheeses or as a secret ingredient in desserts and tarts.
Preparing it at home is simple: just choose a pumpkin with firm pulp and raw cane sugar, and in a short time the kitchen will be filled with an irresistible aroma that will make anyone who passes by hungry.
It will be impossible to resist its delicious scent!
Ingredients
Preparation
Place the pumpkin, cut as thinly as you can, into a non-stick pan and add all the ingredients. Bring to the boil over medium heat with the lid on, so as to dissolve the sugar, and as soon as it starts to boil, remove the lid and turn up the heat. Use the medium sized stove. Stir every now and then and, when the pumpkin is tender and can be mashed with a spoon, turn off the heat and blend everything with the blender.
Now phase 2. The jam will still be watery, and since we used little sugar, to caramelize it and reach a creamy consistency, turn on the highest heat you have on the stove and, stirring constantly, let your pumpkin cream dry. It is the only moment in which no distractions are allowed, sorry, caramelized charcoal. But with this procedure the cooking times are much shorter, and the result is fantastic. If you want to preserve the jam, proceed, after placing it boiling in the jars, to pasteurize it. It can be stored in the pantry for several months.
How to enjoy jam
You can enjoy your pumpkin and cinnamon jam on toast, on hot toast, on biscuits or use it to prepare tarts and other desserts. We recommend you try it on homemade pancakes too. This preserve is also perfect as an appetizer to give a tasty touch to cheeses, both soft and mature.
Enjoy your meal!
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