Discover the magic of Christmas in a jar with this delicious pumpkin, apple and cinnamon Christmas jam. Perfect for brightening up your winter mornings and bringing a festive touch to your table, this recipe combines the sweetness of fruit with the comforting flavour of cinnamon. Ideal as a spread on warm toast or as an accompaniment to festive desserts, this Christmas jam is a must-have this season.
Why you’ll love this recipe
- Autumn and winter flavours: The unique blend of pumpkin and apple, enhanced by a touch of cinnamon, evokes the sweet flavours of the festive season.
- Creamy texture: Thanks to slow cooking and a touch of lemon juice, this Christmas jam has a perfectly smooth, melt-in-the-mouth texture.
- Easy to prepare: With simple ingredients and clear steps, this recipe is accessible to everyone, even novice cooks.
Tips for perfect jam
To get the best jam possible, here are a few tips:
- Choice of ingredients: Use slightly tart apples to balance the sweetness of the pumpkin and sugar.
- Cooking: Keep a close eye on the cooking to prevent the jam sticking to the bottom of the pan. Stir regularly to ensure even cooking.
- Storage: Make sure you sterilise your jars before filling them to prolong the shelf life of your jam.
Tasting ideas
This jam isn’t just for breakfast sandwiches. Here are a few ways to enjoy it:
- As an accompaniment: Serve it with mild cheeses for an original aperitif.
- For baking: Use it as a topping for cakes or tarts.
- As a gift: Put this Christmas jam in pretty jars to give to your loved ones during the festive season.
Prepare this jam and let yourself be carried away by the comforting flavours of Christmas. Once you’ve tasted it, it’s sure to become a festive classic!
Ingredients
- 1 kg pumpkin flesh
- 1 kg apples
- 2 kg granulated sugar
- Juice of 2 lemons
- 1 teaspoon ground cinnamon or two vanilla pods
Recipe
- Peel and core the pumpkin and dice. Do the same with the apples, after peeling and removing the seeds.
- In a large pot or Dutch oven, mix the pumpkin, apples, lemon juice and sugar. Leave to macerate for 12 hours (ideally overnight) to allow the fruit to release its juices.
- Add the cinnamon or vanilla to the mixture. Bring to the boil over a medium heat, then simmer for around 40 minutes, stirring regularly to prevent the mixture from sticking.
- When the fruit is soft, blend the mixture to obtain a smooth texture, or leave a few pieces if you prefer.
- Pour the hot jam into sterilised jars, close them immediately and then turn them upside down to create an air space.
- Once opened, keep the jar in the fridge and eat quickly.
- Bon appétit and happy holidays!
To be discovered if you have a minute...
