This is one of my favourite jams. This is very useful for filling cakes, tarts and as a dessert mixed with walnuts, almonds or served with cheese as I showed in the last post.Ingredients:
1 Ib (45o gr) cooked pumpkin12 oz (350 gr) granulated sugar
1 cinnamon stick
Preparation:
Peel and clean the pumpkin and cook in water until tender. Place in a sieve to drain while pressing it lightly to extract the liquid trapped inside. Mash it, leaving it sligtly lumpy. Mix with sugar and the cinnamon stick and boil, stirring with wooden spoon until it thickens. Remove from the heat. Let it cold and pour into a glass bowl. It is better to keep it in the fridge.
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