Kabocha Jam

Kabocha JamI found this recipe last year when I was on a jam kick.  It is a blog called ‘atto recipe’ (あっとレシピ) and was posted in Japanese.    This was a surprise.  I was actually expecting to find this to be only mediocre but was pleasantly surprised.  My mother’s (and grandmother’s) pumpkin pie recipe uses orange juice so I was expecting to cinnamon and ginger missing from this jam recipe.  This jam is very fruity, a bit tart and sweet – altogether a great recipe and a future repeat. Also, a great color.  Me thinks it will be toast for breakfast tomorrow.

Kabocha Jam 2

Kabocha Jam

zucca-san from あっとレシピ

420g kabocha, peeled, deseeded and chopped into large pieces

1/2 cup granulated sugar (I used brown this time)

350cc orange juice

splash of lemon juice (I roughly squeezed half a lemon)

Add all ingredients to a large saucepan and bring to a boil.  Boil until the kabocha is tender.  Turn off the heat and puree everything.  Heat again and then put in sterilized jars.

I got 2 1/2 x 200mL jars and 2 x 100mL jars.  Giving the little ones away tonight.

As like all recipes that were originally posted in Japanese, I cannot guarantee that what I did was exactly what the author did.

8 thoughts on “Kabocha Jam

  1. Thanks girlichef! I can vouch that it is really good over toast. My next task will be to make it taste like pumpkin pie.

  2. Thanks girlichef! I can vouch that it is really good over toast. My next task will be to make it taste like pumpkin pie.

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