Saturday, 26 March 2011

Pumpkin jam with almonds

doce вe abobora

This jam is one of my time favorites, and this is a recipe I used to make very often when we had pumpkins in the country house. It is really long- lasting when preserved well, perfect with some light cheeses, crackers or biscuits.


2,2 pounds pumpkin/ squash
1 pound sugar
Rind of half a lemon
1 cinnamon stick
1 cup (200 gr.) ground almonds
1 / 2 tsp cinnamon

Place a saucepan on the stove with the pumpkin, cut into cubes, previously cleaned and stripped of bark. Boil until tender and then drain it well, saving a bit of that water. Reduce it into puree and set aside. In the water saved from cooking mix the sugar, lemon and cinnamon stick and let it boil up in slow heat for few minutes until foamy. Pour the puree and beginning to thicken add the coarsely chopped almonds and cinnamon. Keep stirring until it thickens again. Remove the cinnamon stick and lemon and let cool. At this point add the 1/2 tsp of cinammon. Put in jars and keep them closed preserved in the fridge.

1 comment:

  1. I have never had pumpkin jam before...looks so tempting!