Marmellata di Zucca (Pumpkin Jam)
AuthorSydney PennerThe best-tasting batch I've made was made with Lunga di Napoli squash, but it's fun to experiment with different varieties. This is a great recipe to have in your back pocket for any time you cut open a large squash and don't need all of it for whatever other dish you're making (which will happen every time you use a Lunga di Napoli, given their size!). Quantities can easily be adjusted for whatever amount of squash you happen to have left over.
I've adapted this recipe from one I found on an Italian website. The main difference is that I use almond extract rather than amaretto, since the latter is not exactly a staple in our pantry.
I just keep the jam in the fridge and freezer, but in principle it could be canned.
Prepare the squash.
Transfer the squash cubes into a saucepan and add the sugar. Stir. Cover with the lid and let it macerate overnight or for at least twelve hours.
After maceration, add the remaining ingredients.
Cook over low heat for one hour, stirring occasionally. When the jam is ready, ladle into containers.
For best flavour, wait for at least a week before using the jam.
Ingredients
Directions
Prepare the squash.
Transfer the squash cubes into a saucepan and add the sugar. Stir. Cover with the lid and let it macerate overnight or for at least twelve hours.
After maceration, add the remaining ingredients.
Cook over low heat for one hour, stirring occasionally. When the jam is ready, ladle into containers.
For best flavour, wait for at least a week before using the jam.
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