Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: Gralke on September 22, 2009, 11:46:54 am
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Name of Recipe: Portuguese Pumpkin Jam
Number of People: 3 jar
Ingredients:
1 kg sugar
1 kg pumpkin
peel of 2 oranges
20g almond slivers
20g pinenuts
Preparation:
1.process 250g pumpkin for a few seconds on speed 6. Reserve.
2.Put sugar in thermomix and add orange peel cut with potato peeler (so its cut really fine). Process for 1 min on speed 10. Add approx. 750g pumpkin and process on speed 10 for one minute.
3.Add the reserved chopped pumpkin and the almonds and pinenuts to TM bowl and cook for at least 2 to 3 hours until it is set.
4.Pour into sterilised jars and seal.
Photos:
(http://i182.photobucket.com/albums/x161/barbara322330/DSC03327.jpg)
(http://i182.photobucket.com/albums/x161/barbara322330/DSC03326.jpg)
(http://i182.photobucket.com/albums/x161/barbara322330/DSC03328.jpg)
(http://i182.photobucket.com/albums/x161/barbara322330/DSC03329.jpg)
Tips/Hints: I have been cooking this in my automatic bread maker or on stove top as I don't want to loose use of the TM for 3 hours! This jam is lovely, the ingredients are quite economic (at least here in Portugal I can buy pumpkin and sugar for less and a euro per kg each) and the hint of orange and the nuts (which can be left out without the jam loosing quality) add a nice aroma. I am on a jam making sprint now for x-mas hampers in lieu of buying presents.
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Looks really interesting - if you were to cook it in the TMX, what temperature and speed settings would you suggest?
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love the background in the last week barbara! is that where you live?
christmas gifts is a great idea :)
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Yes, background show view from my window - typical Portuguese homes with veranda's instead of roof tops - I believe that was so that the agriculture products such as figs, almonds, etc. could be dried out - making the most of the hot temperatures.
Regards times and setting in TM: I would set at 100º, and go from 60 minutes to 60 minutes intervals - but it does take a long time as it has a lot o liquid which needs to evaporate. I have tried speeding it up by using varoma temp. but had to throw the jam away as it altered the taste.
Regarding x-mas - in the other forum I visit locally my colleagues made many x-mas gourmet hampers, which involved quite some planning and cooking but the baskets were more impressive than any other "bought" present.
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Great work and great pics - love the sunny aspect in the background. :-*
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Does the jam taste of pumpkin at all? I would like to try it but am not really fond of pumpkin flavours.
I remember as a child on the rare occasions Mum would buy jam she would point out to us that it often had pumpkin in to act as a filler for the jam and you could never taste it then.
Fantastic pictures by the way.
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Thanks to all for the comments.
Cookie1, it does not taste of pumpkin at all, more of orange. The pumpkin actually just gives it structure and as its cooked for so long the pumpkin taste is sort of "lost". For example, I would not compare it to the taste of a pumpkin soup.
Its a bit like the Portuguese tomato jam - which is beautiful but does not taste at all of tomatoes. If anybody wants that recipe I can post it, made some last week.
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Thanks. Yes please I would love the recipe for the Tomato jam. I love it.
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Oh yes please Gralke - with summer coming there are often cheap bags of over-ripe tomatoes on special and I would be very interested to see your tomato jam recipe too.