Pumpkin, orange and cinnamon go so well together in this jam meets fruit spread recipe. My dear friend K. and I exchange recipes all the time and I knew I had to try it as soon she mentioned just the ingredients. I just love cinnamon and orange so I made a little change to her recipe by using cinnamon instead of the star anis but next time I’ll be trying the original recipe. It’s really important that the orange be organic as the entire orange is used in the recipe.
- 500 grams pumpkin, peeled and seeded
- 250 grams sugar
- 1 medium organic orange
- 1 3 inch cinnamon stick or 1-2 star anise
Cut the pumpkin into chunks, put in a noncorrosive, thick bottomed pot with the sugar and let it stand at room temperature for about 2 hours.
The pumpkin will have released a fair amount of liquid. Cut the orange into very small pieces, add to the pumpkin along with the cinnamon stick and bring it to a boil over medium high heat, continue cooking the jam stirring frequently until the liquid has completely evaporated and the pumpkin pieces are mashed. Transfer the jam to a glass jar, let it cool and refrigerate.