- 1000 g Jap Pumpkin
- 800 g raw sugar
- 1 teaspoon vanilla essence
- 6 whole cloves
Cut up pumpkin into cubes.
Put pumpkin into a stainless steel bowl and cover with all the sugar, let sit for 1-2 hours (this will drain some moisture out of the pumpkin).
Place pumpkin and sugar and the rest of ingredients into the TM bowl.
Total cooking time is 1.5hrs - Cook for 60mins, 100 degrees speed 1 - with MC off (to avoid splatter, place the TM basket ontop of lid).Once it has cooked for 60mins, you then need to add another 20 mins, 100 degrees speed 1, then set for another 10mins/varoma/speed1.
When ready, poor jam into steralized jars, seal jars tightly with lids and immediately flip jars upside down and leave for 30-40 mins.
Flip the jar back over and put your finger in the middle, if it pops, the jar is not sealed, flip the jar back over until it is sealed.
Spread on toast or biscuits and enjoy
"CHIQUI'S DULCE DE ZAPALLO" is named after my mum xx
Pumpkin Jam is a Uruguayan recipe. My mother use to make it when I was a young girl and I remember it taking hours and hours to prepare, it was always worth the wait though.
I love the fact that I dont have to spend the whole day at home to prepare this beautiful jam.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Tuna Dip
- Zingy lime and lemon marmalade
- Quince relish for Irina
- Easy homemade onion gravy
- Nanny's Bolognese Sauce
- White Sauce for lasagna
- Smoked Trout Dip
- Tomato-less tomato sauce (AIP friendly)
- Healthier Hazelnut Cacao Nut-ella - Dairy Free (Like Nutella) Soaking version
- Davidson Plum Chutney
- Vegan "Cheese" Sauce
- Chicken Liver Pate