As the year draws to a close we want to express our deep appreciation for your continued support this year. Your time, donations, and allyship have ensured that EFS can keep up our work transforming the food system and changing lives. If you’d like to support us to continue this work in 2023, please consider making a seasonal donation.
As promised in our last blog post, we are sharing the recipe for our Kilduff pumpkin and orange jam that went out to food banks across Edinburgh this week. We adapted this fantastic pumpkin and ginger jam recipe from FabFood4All using oranges, star anise, and cinnamon sticks to keep it seasonal and festive. We hope you try it and enjoy this new way of eating pumpkin!
Pumpkin and Orange Jam
Ingredients
1 small pumpkin
1 kg granulated sugar
75 g fresh ginger, minced
4 large oranges, juice and zest only
5 Star anise
3 Cinnamon sticks
Instructions
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Place 2 saucers in the freezer (for testing set).
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Prepare the pumpkin by cutting into quarters and scraping out the seeds.
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Then slice into wedges and either peel or slice off the skin like you would prepare a melon. (I found the latter method far quicker).
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Chop the pumpkin flesh into 1 – 2 cm pieces and weigh out 1 kg.
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Place pumpkin in a preserving pan or similar and just cover with boiling water.
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Bring to the boil and boil under a lid for 20 – 25 mins or until the pumpkin is easily squashed with a wooden spoon.
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Drain and then mash with a potato masher (or blend if you prefer a smooth jam).
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Add the orange juice and zest, ginger, spices, and sugar.
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Place on a low heat and stir with a wooden spoon until the sugar has dissolved (do not simmer).
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Turn up the heat and bring to a rolling boil (it won’t froth up like jam usually does).
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Time for 10 minutes, stirring constantly.
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Then remove from heat and place a few drops on a chilled saucer.
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Place saucer in the fridge for 30 seconds.
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Push your finger through the jam and if it forms a crinkle and is tacky then it’s ready, if not continue boiling for 2 minutes at a time and repeat test.
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Remove star anise and cinnamon sticks from the pan.
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Pot up into hot sterilised jars (makes just over 1 ltr which is 2 large jars plus a bit for tasting).
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Place lids on immediately.
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Ready to eat when cool although the flavours will mature on keeping.
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Store in a cool dark place and once opened keep in fridge and eat within 2 – 3 months.
We look forward to getting back in the kitchen and giving you some exciting community food updates in the new year! Wishing you a peaceful and enjoyable festive break and a very happy New Year.
That’s so lovely to hear that a version of my recipe went out to food banks across Edinburgh:-)