Recipe: Honeyed Pumpkin Jam

This is another special recipe I learnt from my wonderful mother-in-law, which is super versatile and delicious with almost anything.

It’s not strictly a jam by any means, but the end result somewhat resembles one.

I tend to estimate the ingredients, but here’s a rough idea:

Ingredients

Half a kilo of pumpkin, skinned and diced into large chunks

2-3 tablespoons of sunflower oil

2 teaspoons of cinnamon

A pinch of salt

A pinch of cumin

2-3 tablespoons of honey

Method

Steam the pumpkin chunks until they are really soft, or if you don’t have a steamer, boil them, making sure they don’t completely loose their shape.

In a frying pan, heat up the oil, adding the soft steamed pumpkin into the pan. With a wooden spoon, mash the pumpkin into the oil until it is completely mixed and smooth.

Add the cinnamon, cumin, salt and honey and stir well.

Keep the pan over a medium heat for about 15 minutes, mixing continuously so that it doesn’t burn.

When you start to see that most of the water from the pumpkin has evaporated, and the mixture becomes thick and shiny, take the pan off the heat.

Serve when cooled. This keeps in the fridge well, for about a week maximum.

I love eating this with fresh goats cheese and salad, or as a side dish to any meal with bread. It also makes a lovely simple dinner, spread on toast with a little crumbled feta.