Preparation Time: 20 minutes  |  Cook time: 60 minutes  |  Difficulty: Easy

INGREDIENTS:

  • 1.2 kg pumpkin, seeds removed (2.6 lb)
  • 500 g sugar (2 1/4 cups)
  • 4 strips of orange peel
  • 1 cinnamon stick
  • 300 ml orange juice (about 1 1/4 cups, from 2 oranges)

PREPARATION:

Cut the pumpkin into small pieces and place them in a pot. Add the sugar, orange peel, cinnamon stick and orange juice.

Cook over medium heat, stirring occasionally, until the pumpkin is very soft.

Remove the orange peel and the cinnamon stick.

Blend with an immersion blender until smooth and creamy.

Return to low heat and cook, stirring constantly, until it reaches the "road" stage (see the test below).

To test it, put a little jam on a plate and run a spoon through the middle. If it leaves a clear path, it's ready.

Pour the hot jam into a sterilized, dry jar, close it and turn it upside down to create a vacuum. Let it cool completely.

Ready to serve! Perfect with bread, cheese, or simply on its own.

Once opened, store in the refrigerator.