PUMPKIN JAM WITH VANILLA BEAN

Pumpkin Jam with Vanilla Bean

INGREDIENTS

• 1 and 1/2 lb (700 g) pumpkin, cut to a fine julienne (approximately matchstick size)
• juice of 1 lemon (scant 1/4 cup or 50 g)
• 200 mL (200 g, or approx. 7/8 cup) orange juice (from 4 oranges)
• 2 lbs (900 g, 4 and 1/4 cups) sugar
• 2 vanilla beans, split lengthwise

METHODS

1. Day 1. Chop pumpkin in half; scoop out seeds and stringy flesh (reserve seeds for roasting). Slice into 1-inch sections; trim any stringy interior with a sharp knife, and remove the skin with a vegetable peeler.  Slice into fine julienne (matchsticks), taking care to keep the pieces similar in size.  Tranfer to a large glass or ceramic bowl.  Add lemon and orange juice, sugar and vanilla beans to pumpkin.  Stir well to mix and dissolve sugar; cover bowl and macerate fruit overnight in the refrigerator.
2. Day 2. Pour macerated fruit into a large stockpot and bring to a simmer over high heat, stirring occasionally.  Remove from heat, return to bowl, cover, and refrigerate for another day.  Fruit should start to look transluscent and the entire mixture will darken in color.
3. Day 3. If canning, prepare canner, jars and lids (see Options for notes on canning safety!). Pour macerated fruit into a preserving pan or large stockpot and bring to a boil over high heat, stirring occasionally. Skim foam. Continue boiling over high heat for about 15 minutes, stirring occasionally. Remove vanilla pods to a small bowl, and trim into jar-sized lengths (you’ll divide these among the jars).  Return mixture to a boil and cook until the set point: 220 degrees F (or 8 degrees F higher than boiling water on your thermometer), or wrinkles in the frozen plate test, or sheets off the back of a spoon.  Add 1 or 2 pieces of vanilla bean to each hot, sterilized jar and fill with hot jam to 1/4-inch headspace. Wipe rims, affix lids, and allow to set at room temperature before storing in the refrigerator.

Yields about 5 cups.