Red onion chutney and strictly come dancing
HIV/AIDS and compassion

The autumn and pumpkin jam

A perfect autumn day, with lots of sun, no wind and no rain is absolute heaven by the sea!

This is when everybody is nice to everybody else, including foreigners, when there is an air of love and joy and celebration everywhere! These are the moments I treasure! I really do!

On such days more than ever, walking on the Downs, near the sea is something the Brits do with a lot of gusto, and something I embraced with all my heart! So after a joyful 8 km walk I was in the perfect mood for a bit of creative cooking.

I cook for pleasure! I cook because I love to experiment with new tastes, new products, new smells so what better "thing" to play with other than the pumpkin :)

Pumpkin in my mind represents autumn, mild, plentiful, generous, tasty, colourful.

Having a sweet tooth, for me it means of course cooking something sweet so today it was the time for some luscious pumpkin pure jam. Oh boy it's absolute heaven! Here is the recipe! It's so easy to make ...... this is the bonus isn't it?

350 g pumpkin puree unsweetened
350 g caster sugar (white sugar)
350 ml water
1/2 tsp ground cinnamon
zest of 1 lemon or 1 orange
4 Tsp lemon juice
2 Tsp rum
1-2 cloves (if you want)
1-2 star anise (if you want)

You can obtain the pumpkin puree in a few ways: boil the pumpkin pieces (without the skin), cook it in the oven, steam.

In a pan, stir in the pumpkin puree, caster sugar, water and the rest of the ingredients. Boil all of this for up to 1 hour.
Pour into jars, close them and leave them to cool.

Enjoy! Enjoy! Enjoy!

The autumn and pumpkin jam


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