Andrea Fiorentini Savor all the authentic taste of autumn with our pumpkin and cinnamon jam recipe: making it is simpler than you imagine, its intoxicating aroma will fill your kitchen
Table of contents
If there’s a scent that tells the story of autumn, it’s that of pumpkin simmering gently with cinnamon. Sweet, spiced, and enveloping: pumpkin and cinnamon jam is a comfort that speaks of 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 for cheese or as a secret ingredient in desserts and tarts.
Making it at home is simple: just choose a pumpkin with firm flesh and raw cane sugar, and in no time your kitchen will fill with an irresistible aroma that will make anyone passing by hungry.
Resisting its delicious fragrance will be impossible!
Ingredients
- 800 g (1.76 lbs) of cleaned pumpkin (peeled and cut into small pieces)
- 300 g (10.5 oz) of raw cane sugar
- 2 cinnamon sticks
- 2 glasses of water
Preparation
Place the pumpkin, cut as thinly as you can manage, in a non-stick pot and add all the ingredients. Bring to a boil over medium heat with the lid on, to dissolve the sugar, and as soon as it starts boiling remove the lid and turn up the heat. Use a medium-sized burner. Stir occasionally and, when the pumpkin is tender and crushes with a spoon, turn off the heat and blend everything with an immersion blender.
Now phase 2. The jam will still be watery, and since we used little sugar, to caramelize it and achieve a creamy consistency, turn on the largest burner you have and, stirring continuously, let your pumpkin cream dry out. This is the only moment when distractions are not allowed, otherwise you’ll end up with caramelized charcoal. But with this method the cooking times are much shorter, and the result is fantastic. If you want to preserve the jam, proceed after putting it hot into jars, to pasteurize it. In the pantry it keeps for several months.
How to enjoy the jam
You can enjoy your pumpkin and cinnamon jam on rusks, on warm toasted bread, on cookies, or use it to prepare tarts and other desserts. We recommend trying it on homemade pancakes too. This preserve is also perfect in appetizers to give a delicious touch to cheeses, both soft and aged.
Enjoy your meal!
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