Pumpkin jam
Pumpkin jam... I know it doesn't sounds like one of your favourite Jams but trust me it will become one of your favourites in no time. The taste just lingers on in your mouth and makes you want it more once you taste it.
I offered it to a relative who initially made faces but polished off six slices of bread slathered with this jam and asked for more...haha!! So do I need to say anything else, I guess not...haha!!
This easy to make jam can be used in many ways, slather it on a bread slice or toast, use it as a pie filling, use in thumbprint cookies, make a parfait with granola and yogurt, or just enjoy it as it is...
This is my entry for Abanti Singh's giveaway
#abantiskitchen
Pumpkin jam
Pumpkin jam... I know it doesn't sounds like one of your favourite Jams but trust me it will become one of your favourites in no time. The taste just lingers on in your mouth and makes you want it more once you taste it.
I offered it to a relative who initially made faces but polished off six slices of bread slathered with this jam and asked for more...haha!! So do I need to say anything else, I guess not...haha!!
This easy to make jam can be used in many ways, slather it on a bread slice or toast, use it as a pie filling, use in thumbprint cookies, make a parfait with granola and yogurt, or just enjoy it as it is...
This is my entry for Abanti Singh's giveaway
#abantiskitchen
Open in Cookpad AppSteps
- 1
Cook the pumpkin with 1 tbsp water in a pressure cooker at a low flame till 1-2 whistles.
Switch off the gas and let the pressure release naturally then mash the pumpkin with a potato masher.
- 2
Add sugar and cinnamon powder to it and cook it on a low flame again until all the liquid dries and the puree gets a nice glaze.
Then add cinnamon stick, lemon juice and salt, stir well and turn off the gas. Let it cool and store it in an airtight container in the fridge and enjoy this zero oil recipe.
- 3
You can double or tripe the recipe. You can use refined sugar as well or you can use half brown sugar and half refined sugar.
You can store this jam in the refrigerator for upto 2 months. Don't overcook the jam. And leave it a little runny as it will thicken once cooled.
Cooksnaps
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