Butternut Pumpkin Jam
Making jam is usually a really time-consuming process, but this butternut pumpkin jam recipe takes no time at all. Cook it, blend it and just enjoy it with scones or on toast. I love it for breakfast and for afternoon tea. I found these really cute jam jars at a local store. With the red and lacy ribbon they make a perfect gift for friends and family. Try it and you’ll love it!
Preparation : 50 min
Serves : enough for 6 medium size jam jars
What you’ll need :
1 kg of butternut
2 cinnamon sticks
Juice of 1 orange
2 lemon rind ( cut two strips of the yellow skin and avoid the white part)
How to make it :
Peel and cut the butternut pumpkin into to chunks.
In a large saucepan combine the butternut chunks, the sugar, the cinnamon sticks, the orange juice and the lemon rind. Turn on the heat and cook for 30 to 40 minutes stirring occasionally.
Once the butternut is cooked let it cool for a few minutes.
Use a stick hand kitchen blender to blend the jam or let the butternut cool completely and transfer to a liquidizer and blend the jam to a consistency of your preference. I like to blend it until it’s really smooth, but some people prefer to leave it a bit chunky. Put it back on the saucepan and heat the jam until it’s really hot.
Sterilize you jars (here’s how). Fill each jar with jam all the way to the top while the jar and the jam are still hot. Close tightly and turn upside down for a few minutes. This produces a completely sealed jar and avoids mold growth.