May 9, 2013
2 Kg pumpkin peeled and cut into small cubes
2 stick cinnamon
Approximately 2 Kg sugar
Place the cloves and cinnamon in a cloth.
Place the pumpkin in a pot with the cloves and cinnamon.
Allow to steam/cook (no water) on gentle heat.
Stir frequently for 15-20 minutes until the pumpkin is soft.
Remove the cinnamon and cloves and weigh the creamy pumpkin.
Add the same weight of sugar and return to the heat.
Stir constantly as the sugar melts into the pumpkin.
The pumpkin will be break down but to get a creamy consistency, blend thoroughly.
This doesn’t need to boil rapidly like a fruit jam.
Remove from the heat as it starts to bubble and fill the jars.
Use as a filling for cakes, custards and serve with ricotta or your favourite cheese.
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