A traditional winter preserve that pairs the natural sweetness of pumpkin with cinnamon. Its soft texture and warm spice make it a favorite spread for bread at breakfast.
Cut the pumpkin into cubes and parboil it in a little water until tender. Drain.
Combine the parboiled pumpkin cubes and sugar in a pot. Cook over low heat until the syrup thickens.
Add the cinnamon and lemon juice and boil for 5 more minutes. To check the consistency, drop a little jam onto a plate; if it leaves a trail, it is ready.
Ladle the boiling jam into sterilized jars and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Cut the pumpkin into cubes and parboil it before cooking with the sugar; otherwise, it may stay firm for a long time. Contains no flour, milk, or egg; it is plant-based and gluten-free. Ladle the boiling jam into sterilized jars and store in a cool place.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
