Pumpkin Jam
44
ounces
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
1
(2-pound) roasting pumpkin
Jump
2 lb
sugar
Jump
1 ½ tsp
teaspoons ground cinnamon, plus more if needed
Jump
½ tsp
ground nutmeg, plus more if needed
Jump
½ tsp
ground cloves, plus more if needed
Jump
1 tsp
kosher salt
Jump

Ana Sortun and Maura Kilpatrick, the bakers behind Boston’s Middle Eastern pastry shop Sofra, research the region’s spices and signature flavors while incorporating them into their own sweet and savory goods in Soframiz.

I discovered this recipe in a very old New England cookbook. At Oleana and Sofra, we are always looking for a twist, and pumpkin jam seemed like a great alternative to traditional pumpkin desserts. This jam has become a signature item. It is so versatile, you can use it instead of raspberries in turnovers, or add a layer of it to the cheese filling in the Kunefe. It is great with toast and cheese or simply added to your coffee.

Directions

  1. To make the pumpkin puree, cut the pumpkin into 4- to 5-inch pieces. Remove the fiber and seeds with a spoon. Put the pieces in a steamer basket. Place in a pot of boiling water. Cover with foil and pierce a few holes in the foil with a knife. Steam until smooth and very soft, about 40 minutes. Keep an eye on the amount of water in the pot and refill as needed. Set aside to cool.
  2. Spoon out the flesh and puree in a food processor.
  3. Combine the cooked pumpkin and sugar in a large pot. Cook over medium heat, stirring well until the sugar dissolves and liquefies, 5 minutes. Lower the heat and cook until the mixture thickens and turns a darker orange color, about 20 minutes.
  4. Add the cinnamon, nutmeg, and cloves. Adjust spices to taste.

Reprinted with permission from Soframiz by Ana Sortun and Maura Kilpatrick, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Soframiz

Soframiz

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