Pumpkins make me happy. I love their beautiful orange skin, the way they feel so heavy in my hands and how round they feel to my touch. They always always, no matter what season I eat them in, remind me of fall and thanksgiving. But in a good way. When it comes to taste they are as sweet as they are sunny. I love them cut in thick wedges roasted in the oven with a generous sprinkling of fresh herbs, plenty of crunchy seeds and a grating of parmesan cheese. Ottolenghi style! I love them cooked to a pulp, mixed with spelt flour, buttermilk and eggs and baked into a fluffy American pancake. Of course liberally drizzled with maple syrup and scattered with toasted pecan nuts. Yum! Or combined to a hearthy Mexican stew with glistening black beans, just a hint of molasses, some cumin, chili and coriander and maybe even a dash of cocoa powder if I’m feeling exceptionally brave. Ai ya yai, make me loco señorita pumpkin!
It is probably all you insanely talented foodbloggers fault anyway. You have spoiled me with so many beautiful pics and recipes of pumpkins these past years that I hardly knew where to begin when choosing my first great pumpkin recipe on this blog. So I did what I always do when in doubt (about anything in life for that matter). I either bake or make jam. In this case I went for the jam. Will one of you native english speakers please explain to me when you call the thing jam and when marmelade? I went for jam on this recipe just because I liked the sound of it. Sunny pumpkin citrus jam. Sunny pumpkin citrus jam. Come on say it with me one more time. Sunny pumpkin citrus jam. Now tell me that just the words alone didn’t already bring a smile to your face? If they didn’t go pour yourself a scotch and soda. You probably need a drink. Or go buy yourself a pumpkin as soon as you’ve read this post, make some jam and call me in the morning . I guarentee you’ll feel better.
The sweetness of the pumpkin is perfectly balanced by the ever so uplifting sour taste of not one, not two but three different types of citrus fruits. I was inspired by a recipe on Le voyage créatif to use the zest and juice from orange and lemon and the juice of lime to transform this jam from an “it’s oke kind of a thing” to a “whoaa, I’m glad I’m alive kind of a thing”. Well at least on my tongue. With some very small adjustments this jam could easily be changed to an Indian type of sweet and sour chutney. But this time I stayed on the sweet route but did add in some giant golden raisins which are often used in chutneys and revered in Ayurvedic cooking. They soaked up all those lovely citrusy juices swelling up during cooking and turning them into sweet aromatic mini bombs that explode in your mouth when biting into them. This jam also calls for a generous grating of fresh ginger. Which in the eyes of any Ayurvedic food consultant instantly turns it into a life elixir as ginger is often called king of spices in Ayurvedic cooking. I put ginger on almost everything and anything. Should I ever find myself on a deserted island I sure do hope they grow ginger. It would probably even make sand tasty. Finally no life without spice in my kitchen so plenty of cinnamon and just a pinch of ground up clove give the jam the X- factor.
The sweet and sour tastes in this recipe work best for balancing Vata. Pitta and Kapha should only eat this on occasion and in moderation.
But I couldn’t just settle for the sunniest pumpkin jam you have ever tasted recipe. What was I gonna smear this heavenly concoction on? This was too good to land on some store bought second rate sticky loaf of bread. So I baked something special to go with the pumpkin jam. Check my next post for the recipe.
Sunny pumpkin citrus jam
Makes enough for filling a 300 ml glass jar
- 325 grams deep orange pumpkin flesh (peeled and shredded). I used a kombucha pumpkin.
- juice and zest of 1 lemon
- zest of 1/4 orange
- juice of 1 orange
- juice of 1/4 lime
- 25 grams grated fresh ginger
- 50 grams golden giant raisins
- about 50 ml water
- 1/2 teaspoon cinnamon powder
- pinch of finely ground up clove
- 150 gram unrefined cane sugar
Have a very clean and dry glass jar ready. Put all the ingredients, except the sugar, in a heavy pan. If your mixture looks very dry add a dash more water. Bring to the boil, than lower the heat and let simmer for about 15 minutes till the pumpkin and ginger have softened somewhat. Now add the sugar and if necessary another splash of water. Simmer on low heat stirring frequently for about 30 minutes until the mixture is soft. Depending on the type of pumpkin you use the jam might keep a bit of a bite. If you prefer a softer texture cook a bit longer until it has your desired consistency. But keep a close eye on it so the pan doesn’t catch at the bottom.