Pumpkin Orange Jam

1. 1 Pumpkinpack 1 kg ≈ $2.80 350 g
2. 2 Oranges≈ $3.80 per kg 100 g
3. 3 Lemon≈ $4.70 per kg 30 g
4. 4 Sugarpack 1 kg ≈ $1.60 350 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel and seed the pumpkin¹, then cut it into 1.5 cm cubes. Wash the orange² and lemon³, cut them into small pieces with the peel on, and remove the seeds.

2. Sprinkle the pumpkin¹ with 350 g sugar⁴ and leave for 4–5 hours, until it releases its juices.

3. Add the orange², lemon³, and 50 ml water, bring to a boil, and simmer for 15 minutes, skimming off the foam. Let cool for 5–6 hours.

4. For the second boil, bring to a boil and simmer for 15 minutes, until the cubes are translucent. Check for doneness: a drop of syrup on a cold saucer should hold its shape and not run.

5. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Ladle the hot jam into the sterile 0.5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

6. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 1 month.