A happy experiment with the host of pumpkins my parents’ plot produces in the Autumn.
I love it on simple toasted sourdough smeared with good butter – it makes for the most delightful and decadent of breakfasts.
Pumpkin Vanilla Jam
1kg pumpkin, peeled and chopped into small cubes
500 g cane sugar
Juice of 1 lemon
2 vanilla pods
Place the pumpkin, sugar and lemon in a large pot and allow them to sit for 2 hours.
Next, set the pot over a low-medium heat and cook for 20 to 30 minutes, until very soft, stirring often. Blend until smooth with an immersion blender, pass it through a muslin or sieve, then place it back on the heat and add the vanilla.
Carry on cooking until dense and glossy – test it using the wrinkle test.
When set, transfer the jam into sterilised jars. Close with sterilised lids, turn the jars upside down and allow them to cool until you’ll hear them seal themselves. Store in a cool dry place, and keep in the fridge after opening.