Home » Pumpkin Jam, cinnamon and Vin Santo

Pumpkin Jam, cinnamon and Vin Santo

Perfect for breakfast and filling pies

by Ada Parisi
5 min read

Pumpkin Jam, cinnamon and Vin Santo: soft, delicate, perfetta for breakfast or to fill biscuits and pies but also amazing with the cheese. Honestly one of the best jams I've ever made until today, together with #8217 orange jam;Artusi and to the Plum jam, red wine and spices. The idea of putting vin Santo inside the jam in my opinion is winning, because it adds sweetness to a jam made with little sugar, to take advantage of the pumpkin's natural sweetness and gives it a velvety and soft touch. Among other things, the consistency of the pumpkin jam is wonderfully smooth and silky, like a curd or a butter.

Remember, though, that this jam lasts much less than the others, precisely because it's less sugar-rich (which is a natural preservative): you must therefore consumarla within six months from the preparation if perfectly closed and, when opened, within a week at most.

If you love the pumpkin, have a look at all my RECIPES WITH PUMPKIN, both sweet and savory, as the RISOTTO PUMPKIN AND CASTELMAGNO which on my YouTube channel can also be found in VIDEO RECIPE step by step, and if you're fond of jams, of all my OF JAMS RECIPES you'll definitely find something you'll love. Have a good day.


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



1 kilogram of Mantua pumpkin (net weight)

200 grams of caster sugar

the juice of a lemon

grated rind of one lemon organic

two cinnamon sticks

100 millilitres of holy wine


Pumpkin Jam, cinnamon and Vin Santo

To prepare pumpkin jam, cinnamon and Vin Santo you have to wash the mantuna pumpkin, cut into slices, remove the peel and then cut the pulp into diced. The dose of a kilo refers to the net weight. Once the pumpkin is cut into diced, add 150 milliliters of natural mineral water and 150 grams of granulated sugar.

Add the juice of a lemon and two cinnamon sticks to the pumpkin. Cook the pumpkin over low heat until tender and the water has dried. Remove the cinnamon sticks and blend the pumpkin with the pimer until smooth, completely lump-free. Put the pumpkin puree back in the pot and cook, stirring constantly, for 30 minutes.

Then add the Vin Santo and cook again for about 30 minutes or until the jam, poured on a plate, will start to 'stick' and not slip. Pour the pumpkin jam, cinnamon and Vin Santo boiling in jars, capping them with care, flip them over and let them cool overnight, without moving them, on the worktop. The next day you can flip the jars and place them in the dark.

I suggest you wait a week before opening the pumpkin jam, cinnamon and Vin Santo in order to give the ingredients of the jam time to blend. Remember to consume pumpkin jam, cinnamon and Vin Santo within a week once the jar is opened. Have a good day!


ADVICE: Before preparing the jam you must sterilize jars. I would recommend that you buy them new even if, like I do, be used to wash and reuse jars of pickles, Pickles, jams etc. New ones will ensure a much higher cap for leaks. Wash the jars and caps under l & #8217; water, put them in a pot and fill it with water, so that even the jars are filled and should be thoroughly. Bring the water to a boil and continue over medium heat for at least 30 minutes. Remove the jars and caps with Tongs and put them to drain upside down on a cloth of cotton (Obviously spotless).

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Laura January 18, 2022 - 17:28

Hi. I wanted to ask if you think, as I usually do after preparing a jam or jam , sterilize this too a second time so that it lasts longer? Which cheese would you pair it with? Thank you and congratulations!

Ada Parisi January 20, 2022 - 18:55

Certainly, you can safely sterilize the jars once closed. Looks great with aged cheeses, goats and blue. Pretty much with everything. A warm greeting, ADA

Luciana 19th October 2019 - 18:49

You're a myth. With the pumpkins of the lagoon will be spectacular.

Ada Parisi October 22, 2019 - 13:59

You're the one who's great.! ADA


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