Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 With pumpkin coming... look at this one! Pumpkin Jam Yield: 21/2 cups Use as a filling for crepes, as a spread on toasted brioche or French toast, or as a topping for oatmeal. Use a sugar or pie pumpkin for this recipe. Although a standard jack-o'-lantern pumpkin will work if other varieties are unavailable, the chef would opt for a butternut squash instead. Canned pumpkin also can be used. 1 small sugar pumpkin, about 2 pounds, peeled, seeded, cut into 2-inch cubes, or 1 can (28 ounces) pumpkin puree 1/4 cup water 2 whole cloves 1 stick cinnamon 2 cups sugar Heat the pumpkin, water, cloves and cinnamon stick to a boil in a medium saucepan over high heat; reduce heat to medium-low. Cover; cook, stirring occasionally, until pumpkin is tender and as dry as possible, about 25 minutes. Set aside to cool, about 5 minutes. Remove cinnamon stick and cloves; discard. Purée mixture in a food processor. Return to the saucepan over medium heat; stir in the sugar. Cook, stirring occasionally, until sugar melts and mixture is translucent, about 12 minutes; set aside to cool. Store in jars or plastic containers. The jam will keep refrigerated two weeks or can be frozen for longer storage. Average nutritional information per tablespoon: 43 calories, 0 calories from fat, 0 fat, 0 saturated fat, 0 cholesterol, 11 grams carbohydrates, 0.2 gram protein, 0.2 milligrams sodium, 0.1 gram fiber. Source: Chef Andrew Zimmerman of del Toro Cafe. Quote Link to comment Share on other sites More sharing options...
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