Have you already resigned to my pumpkin-oriented posts?! Good, because I don’t think this will be the last of the season.

For sure, though, this is the first post about Christmas presents (let’s face it, Christmas is coming). For some years now, my Christmas gifts have been mostly home-made and food-related (but not only .. maybe I’ve never said to you that I also create my own jewelry! I revealed another mystery). Panettone, truffles, chocolates, cotognata (quince paste), cognà, gingerbread men (just some ideas, uh?), but mostly jams, the my favourite Christmas’ saviors.

In fact, you can prepare them in advance, if you wrap them in the right way they are very choreographic (by themselves or in gift baskets) and so adaptable, because they range from the simple to original, from the classic “tart” jam to those that merry “with cheese and boiled meat”.

The nice thing about the jam I propose you today (the inspiration comes from La ciliegina sulla torta) is that everybody can agree on it: the more adventurous palates would appreciate a layer of this jam spread on toast in the morning (not to mention the bold ones, who would make a tart with it), but the fearful palates would serve this jam with a cheese (fearful, but trendy, since the combination between cheese and jam -or honey- is really à la page in these days).

Long story short, a gift for brave, for bold or for fearful ones, but definitely an appreciated gift.

Pumpkin and cardamom jam


Recipe type: Jam
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 7 small/medium jars
  • 1,5 kg pumpkin, cleaned
  • 500 g sugar
  • pectin
  • cardamom seeds (depending on your taste; 5 or 6 seeds give an intense aroma)
  • lemon peel (optional)
  1. Peel and clean the pumpkin, then cut it into small pieces.
  2. Put it in a saucepan with sugar, pectin, the lemon peel (if you want it, cut it in large pieces) and cardamom seeds (previously peeled; you can decide to crush them with a mortar or to leave them whole) and turn on the fire.
  3. Bring the mixture to a boil and let it boil for a few minutes. If you want a jam with pieces in it, check the consistency on a plate and, if it’s ok, remove the lemon peel and turn off the heat. If you prefer a smooth jam, remove the lemon zest, blend the mixture, check the consistency and, if it’s ok, turn off the heat.
  4. Pot your jam in jars, previously washed and sterilized. Turn upside down the jars for a few minutes, then turn them and store them in a cool, dry place.
I always use pectin to make my jam, because it reduces the cooking time, but helps to obtain a nice thick jam that mantains the taste of fruit. Of course you can make this jam with the traditional method: cook fruit and sugar (someone also add some water) for a longer time (about 40 minutes, but even longer) until the right consistency.

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