Pumpkin jam – a taste of autumn in a jar
Jen Williams from Naked Jam in the New Forest supplies some amazing chefs with her jams, preserves and chutneys. Her range, often crafted from foraged fruit, can also be bought online. Her passion is for capturing a season in a jar.
Here she shares a recipe to make pumpkin jam, bottling autumn and taking it into winter!
Ingredients
- 1 pumpkin chopped into one inch chunks and de-seeded (you should end up with about 2kg)
- 5 cloves crushed
- Large pinch of ginger & cinnamon
- 2kg of sugar
- The juice of 2 lemons
Method
Place all the ingredients except the sugar into the jam pan. Cook on a low heat until soft, which should take about 30 minutes of constant stirring. Don’t let the pumpkin burn!
Once the pumpkin starts to soften, add the sugar.
Once the sugar has dissolved, bring all the ingredients to a rolling boil.
The jam can take up to 20-30 mins to cook through, from adding the sugar to the setting point. Its colour changes to a translucent orange which is rather beautiful.
Test for setting, and once you’ve confirmed it is set, store in sterilised jars.
