Jam
This breakfast spread is made by roasting pumpkin, puréeing it, then simmering it with grape molasses, cinnamon, and cloves until thick. It contains no granulated sugar; its sweetness comes from the pumpkin and molasses. Roasting rather than boiling evaporates moisture and caramelizes the flavor, so the spread thickens on the stove in half the time.
Preheat the oven to 200°C / 390°F. Cut the pumpkin into 3 cm cubes and spread them in a single layer on a parchment-lined baking sheet; overlapping pieces will steam and retain their moisture.
Roast uncovered for 40 minutes. Remove the pumpkin when the edges of the cubes begin to darken and a fork slides in without resistance.
Purée the hot cubes with an immersion blender or in a food processor until smooth.
Transfer the purée to a wide, heavy-bottomed pot. Add the grape molasses, cinnamon, cloves, and lemon juice. Cook over low heat for 25–30 minutes, stirring often to prevent scorching and splattering. The spread is ready when a line drawn across the bottom of the pot with a spoon stays open for 2 seconds.
Boil the jars and lids for 10 minutes to sterilize them. Fill the jars while the spread is hot, leaving 0.5–1 cm of headspace. Wipe the rims with a clean, damp cloth and seal. Once cool, refrigerate.
Pumpkin spread is dense and low-acid, so it is not suitable for shelf-stable water-bath canning. Refrigerate for up to 1 week, or freeze in small containers for longer storage.
Pekmezi 2 kaşık azalttım, kabağım zaten tatlıydı. Karanfili de çok koymayın, öne çıkıyor ve tarçının yerini alıyor. Kavanozlarken sıcak doldurup ağzını hemen kapattım, buzdolabında iki ay durdu ve kıvamı hiç bozulmadı.
Balkabağını fırında pişirmek suyunu çektiriyor, tencerede haşlayınca ezme sulu kalıyor. Bu fark tarifte yazılmış, uyduğum için kıvam bir günde koyulaştı.
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