Recipe: Hot pumpkin jam
Hot jams: trick or treat?
October 31, 2009
 How can I not post a pumpkin recipe on Halloween? So, here is the simple pumpkin jam, with a hot twist.
I used Hot Lemon chilies, because they have a lemon aroma that is perfect with the pumkin. If you use other chilies, add a teaspon of lemon juice to the recipe.
Spread this hot jam on crackers... and do not offer it to small kids for Halloween!
 Hot pumpkin jam
Ingredients
750g pumpkin
25g hot lemon chilies
1 piece of ginger 2-3 cm
150g sugar (see recipe)
 Directions
Cut the pumpkin into slices, the chilies into half and ginger into small pieces. Cook for one hour over low heat.
Blend with a food processor until smooth. Now weight it and add sugar in the ratio of 1:4 (mine was 600g so I added 150g of sugar).
Cook 10 minutes and store in the fridge in jars.
 Similar recipes:
Onion and chili jam
Chili and Cantaloupe jam
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