Marmellata di zucca
Ingredienti per 3 vasetti circa
1 kg di zucca (2.2 pounds pumpkin or squash, cleaned)
800 gr. di zucchero semolato (2 pounds sugar)
la buccia grattugiata di un limone (the grated rind of one lemon)
il succo di 1/2 limone (the juice of 1/2 lemon)
(facoltativo) 1/2 cucchiaino di cannella (optional, 1/2 soupspoon of
cinnamon, but locally we use grated fresh ginger)
(preparation)
Cut the flesh in pieces and soften them in the microwave at highest power,
or steam them.
Remove the rind and cut in small pieces
Put all the ingredients into a pan with a heavy base and put it on a very
low flame.
Keep stirring for about 20 minutes until the pumpkin is melted and all is
colored dark and clear.
You must stir because the pumpkin will stick very easily on the bottom and
can burn.
At the end, put the jam in sterile jars, cover them with appropriate lids to
create a vacuum, then put them into a pan and cover them completely with
water.
Bring to a boil and boil the jars for 10 minutes, then turn off the heat and
allow them to cool underwater.
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Quoted message said:On Sat, 24 Nov 2007 10:21:55 +0100, >>> Yesterday at our Thanksgiving
dinner we were eating pumpkin pie when
Quoted message said:Quoted message said:someone said they thought they once saw pumpkin jelly or jam at one of
those roadside vegetable stands. While it sounds like it could be
good, I dont think there is such a thing. Has anyone ever seen this?
KevinniveK