“I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”

Pumpkin-orange jam


I love pumpkin. I use it in pies, muffins, soups or just slice it up, bake it and eat as a treat on winter evenings. Pumpkin is very sweet and delicious. It is also full with vitamins, especially vitamin A, C and E.  It is also rivh is zinc, magnesium and fiber. It’s a shame that it’s season is so short. This year I wanted to reserve some of its special taste for other seasons too, so I came up with this jam recipe. I made two versions of it, and I prefer the one without the grated peel of the orange. The orange peel makes it sourish, which I don’t like that much. If you prefer the special taste of orange taste, add the grated peel of one orange to the jam. If not, follow the below instructions.


  • 1 kg pumpkin (peeled)
  • 1 orange’s juice
  • 1 orange (peeled)
  • 1 cup water

Bake the pumpkin slices for 25-30 minutes on 150 degrees and scoop out the puree. Add the water, orange juice and sliced orange. Cook on low heat for 5 minutes and puree it with a hand-mixer. Pour it in bottles and seal it.


The recent Yummys