Pumpkin Pear Vanilla Jam & Pumpkin Orange Ginger Jelly

With this two recipes of a Pumpkin Pear Vanilla Jam and Pumpkin Orange Ginger Jelly I made something out of the ordinary jam and jelly recipes. Pumpkin isn’t a typical German ingredient for a jam, jelly or other sweets. I want to try somehing new with this versatile vegetable.

And by the way pumpkin is one of my favourite vegetables. Usually I make roasted pumpkin wedges (see recipe of our Chrismas Dinner with roasted pumpkin), pasta with creamy white wine pumpkin sauce, pumpkin curry, or a spicy soup with coconut cream.

Hope you’ll like the Pumpkin Pear Vanilla Jam and Pumpkin Orange Ginger Jelly!

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Pumpkin Pear Vanilla Jam

(3 x jars (200ml, 1 cup) and 3 x jars (150ml, 3/4 cup))

500g Hokkaido pumpkin, small dices
500g sweet, ripe pears, pealed and diced
1/2 cup water
1/2 vanilla pod (vanilla beans and pod)
1/3 cup fresh orange juice (about one orange)
500g jam sugar 2:1 (1kg fruit to 500g jam sugar)
100 ml lemon juice

How to

Pumpkin Pear Vanilla Jam

Prepare the jam jars. Clean the jars with boiled water, also the jam funnel.
Put the jar lids in a bowl and pour with boiled water. Cover the lids completely with the hot water.

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Put pumpkin, pears, water and vanilla pod in a big pot and boil them for 20 minutes, till they’re soft-boiled.

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Puree with an electric blender and pass through a sieve. Put the orange juice in a measuring cup and add the puree, it should be around 750ml.

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Mix the pumpkin puree with vanilla beans and jam sugar in a big pot.
Bring the mixture to boil and stir it the whole time. Take care the fruit-sugar mixture is very hot!
Cook it for 3 minutes.
Add lemon juice and cook the jam for another 3 minutes.

Jam jar filling

Put the jam funnel on the clean jam jar and fill to brim. Take a jar lid out of the hot water using a fork. Turn the lid on with the help of a tea towel; take care the jam jar is very, very hot!!!
Flip over the jars on the lid for 3 minutes. Than turn it back. After a while it comes to a vacuum in the jar.

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The texture of the pumpkin pear vanilla jam its like seabuckthorn jam.

Few days ago I heard, about the possibility to make a pumpkin reduction from the hookaido pumpkin seeds. The pumpkin spongy centre and pumpkin (flesh) from the jam recipe above. So I used a ½ vanilla pod for this, for a lighter vanilla flavor.

The reason why I created these recipe for the pumpkin orange ginger jelly. Because I don’t want to waste food.

Pumpkin Orange Ginger Jelly

(3 x jars (200ml, 1 cup) and 1 x jars (150ml, 3/4 cup))

300-400g hookaido pumpkin seeds, the spongy pumpkin centre, s. picture
200g hokkaido pumpkin, diced
1 liter (4 cup) water
1/2 vanilla pod (only the pod from the jam above) or ½ teaspoon vanilla beans
1/3 cup fresh orange juice (about one orange)
1 teaspoon orange zests
50 ml lemon juice
2 tablespoons fresh ginger, finely grated
500g jam sugar 2:1 (1kg fruit to 500g jam sugar)

How to

Pumpkin Orange Ginger Jelly

Prepare the jam jars. Clean the jars with boiled water and the jam funnel.
Put the jar lids in a bowl and pour with boiled water. Cover the lids completely with the hot water.

Add all pumpkin inward ingredients with 1 tablespoon ginger and water in a big pot. Boil all for about 40 minutes.

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Puree with an eclectic blender and pass through a sieve.
Put the orange juice in a measuring cup. Add the pumpkin puree, it should be around 750ml.

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Add the vanilla pod, 1 tablespoon ginger and boil it for 5 minutes.
Mix the pumpkin puree with jam sugar in a big pot.
Bring the mixture to boil and stir it the whole time. Take care the fruit-sugar mixture is very hot!
Cook it for 3 minutes.
Add lemon juice and cook the jam for 3 minutes.
Remove the vanilla pod.

The filling is just like the explanation of the jam filling above (Pumpkin Pear Vanilla Jam/Jam jar filling)

Enjoy!

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The next recipe will be a vegan pumpkin walnut muffin with maple syrup glace.

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