Are you passionate about squash? Then you should not miss this simple homemade recipe with which to enjoy one of the most healthy, delicious and versatile vegetable that exist. You can keep it for a long time and produce tasty cakes, as well as simple toasts to enjoy your breakfast. Do you feel like?
Why is pumpkin jam good?
- This tasty Orange vegetable has within it a contribution very suitable fiber, so it is going to help in those moments in which we padezcamos an episode of constipation.
- Pumpkin contains a high component in water and very little sugar. Usually for making jams the same amount of sugar to fruit is included, but we are going to put half. So, you will get a relatively acceptable jam, it will not be overly sweet or you will have many calories. It is without doubt one of the healthiest.
- Another benefit of the pumpkin is that it is an antioxidant food. It contains a very suitable intake of carotenoids, coumarins, lycopene.... We will thus avoid the aging and care our cells from free radical attack.
- Pumpkin is also a good diuretic. We will therefore avoid fluid retention.
- Another of its wonderful properties, is the pumpkin prevents infections of the respiratory system, toyudando to the production of red and white cells.
- Contains vitamin A, excellent for hair, skin, nails, sight, bones and immune system.
Pumpkin jam recipe
Ingredients
- 1 kg of pumpkin.
- Half a kilo of sugar. If you wish, you can replace it with stevia or other sweetening matter where you want to reduce your calories, or perimitir that is suitable for a diabetic.
- 150 grams of raisins seeded
- A wand of cinnamon sticks.
- 40 ml lemon juice.
- 20 grams of butter
- A remotely of salt
Preparation
- We will begin putting in maceration the pumpkin last night. To do this, Peel the squash and cut it into cubes. Put it in a pot with a little water covering it, introduces sugar and raisins. So leave it all night.
- The next morning, we will begin to esterelizar glass vials in which are going to enter the pumpkin jam, so have them ready. Put them in boiling water in a pot, along with caps, remove them carefully and put them upside down over a cloth for drying.
- Now we are already preparing the jam. To start turning the macerated squash and raisins (with the water included, since it is where is sugar) in a pot or pan, if mud is much better. Add butter, lemon juice, a salt remotely, and the cinnamon sticks.
- Put the fire to low temperature.
- See stirring this mixture to avoid us sticking on the bottom.
- Pumpkin jam tends to thicken fairly quickly, you must take into account. It is similar to the apricot jam, both end up taking a creamy texture much faster than others, as it is the case of the Strawberry Jam, which takes quite. So, don't forget to be attentive and stir well.
- A trick to know if a jam is ready, is to put a teaspoon in a dish. Take it to the refrigerator and let it just a minute. When you remove it, put the finger to check if it is consistent and leaves a Groove. If so, it is ready.
- Pumpkin jam is usually cooked in only half an hour. But it all depends on how you like it to you. After acquiring the texture desired, turn off the heat and let stand 15 minutes.
- Now, to get a finer texture and homogenous, we pass the Blender mix, crushing the pumpkin. Reitira sooner if you like cinnamon sticks wand.
- Now carrying glass cans pumpkin jam. So they last you longer, you know that you can boil them to the bath maria, that way they will be hermetically sealed.
- Pumpkin jam is very easy to make. It can last you two months canned.
- Combines both sweet and salty, an explosion of flavor in your kitchen that you can not miss.
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