Pumpkin skin jam

30 October 2017

It’s the squash season! Pumpkins, buttercups, butternutts … Nature treats us so well. I love seeing the huge abundance of squashes of all types and colours in the local markets, and there are so many recipes that I want to try every autumn.

Dessert like pumpkin pies, pumpkin muffins, or savoury recipes like stuffed butternut, pumpkin gnocchi and even pumpkin pasties like in the Harry potter books. Recipe ideas are not lacking.

Since after each pumpkin based dish, I find myself with a significant amount of rinds, this autumn I tried to find a new use for squash skins.

After trying some recipes, I decided that the best way to use my pumpkin rinds was to turn them into a jam. If you too, do a lot of squash based dishes, this season, I recommend this recipe. You will not be disappointed.

It’s a really simple and easy recipe. No need to bother with conservation technics. Because it is small in quantity (the rinds of a pumpkin do not exceed 200g) and you will surely finish it long before it begins to mold. The peelings of a medium sized pumpkin normally give you a jar of jam. Enough to put on your toast for breakfast for about ten days.

Precautions :
  • Squash skins are not always edible. To find out if you can eat the rinds of a particular squash, try a little raw tip first. If there is the slightest bitterness don’t use it!
  • Use only untreated (organic) squashes. The skin of vegetables is indeed the part that retains the most amount of pesticide if the vegetable is treated with it.

 

Ingrédients :
  • 100g Pumkin rinds (or just any amount that you have)
  • 100g Sugar (same amount as your pumpkin rinds)
  • The zest of half a lime

 

Cut the pumpkin in half.

 

Place each side on a flat surface and roughly peel the pumpkin skin with a peeler or a sharp knife. Don’t bother peeling thinly.

 

Dissolve the sugar in 20cl of water over low heat.

 

Pour the peelings of your squash and the zest of the half lime into the pan. If your rinds are in very large pieces, cut them roughly.

 

Stir occasionally to prevent the rinds from sticking to the bottom of the pan. Also add a little water if necessary to make the cooking last so that the rinds are completely tender.

 

Toward the end of cooking, blend the jam very quickly. Don’t blend too much, in order to keep some texture in the jam. Unless you like your jam well smooth.

 

Pour the pumpkin skin jam into a jar and consume it in the following month.

 

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