Madeleine Kamman

Pumpkin Jam

Confiture de Courge Jaune

Preparation info

  • 8

    baby food jars
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

Savoie markets do not offer quite the same abundance or variety of pumpkins as in the northeastern United States, but still there is quite a choice. Here is a wonderful jam, made with honey rather than sugar, which must be kept refrigerated. The American sweet pumpkin pie spices are pleasant in this jam if you prefer them to the lemon

Ingredients

  • 4 pounds pumpkin in a large wedge
  • Juice of 1 lemon
  • Rind of

Method

Preheat the oven to 350°F. Put the wedge of pumpkin on a jelly roll pan and bake until all the juices have run out and the meat is tender. Gather the juices into a sauté pan. Puree the pumpkin meat in the food processor, add it to the juices, and weigh the pumpkin meat. Add the lemon j