Go fetch your most beautiful pumpkin soon, my simple pumpkin jam recipe is online!
- 2kg pumpkin, peeled and cut in bite-sized pieces
- 1.2kg sugar
- 100g limestone (kilis)
- 4L water
Dissolve the limestone in water. Leave to rest for 1-2 hours. Soak the pumpkin chunks inside the water for 10 hours or overnight.
Gently take out the pumpkin out of the water and wash thoroughly. Strain and leave to dry.
In a heavy-based saucepan, add the sugar to 2.5 L water and bring to a boil stirring constantly until the sugar is dissolved.
Add the pumpkin pieces and let it simmer on low heat. Remove scum from the surface.
When a small amount of the juice gels on a chilled plate this indicates that the jam is ready. Turn off the heat and ladle carefully in jars finishing with a coat of syrup.
For immediate consumption, keep refrigerated and consume within 3 weeks.
Alternatively, boil the tightly sealed jars for 10 minutes, remove from water and turn upside down till next day. Label them and store in a cool dark place.