Soft, delicate, perfect for breakfast or to stuff biscuits and tarts but also amazing with cheeses: it's pumpkin jam, cinnamon and Vin Santo, honestly one of the best jams I've ever made to date, 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, come un curd o un burro.
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 then consume it within six months of preparation if it is perfectly closed and, when opened, within a week at most. If you love 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.
JAM PUMPKIN, CINNAMON AND VIN SANTO (doses for 5 jars of 250 grams each about)Print This
- 1 kilogram of Mantua pumpkin (net weight)
- 200 grams of caster sugar
- the juice of a lemon
- organic lemon peel
- two cinnamon sticks
- 100 millilitres of holy wine
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 l’water will not dry out. 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 ‘sticking’ and not to 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!
Before preparing the jam you need to sterilize the 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).