Low-sugar, all natural pumpkin jam spiced up with cardamom.
Pumpkin lover, listen up!
Here is a healthy way to make jam using pumpkin which is low in sugar and packed with fibres.
It is really quick to prepare and calls for very simple ingredients. I like to add some chia seeds, not only to help binding everything together but also cause I LOVE the extra crunch they add.
As for spices, I’ve used cardamon, if you are not a fan, no worries, feel free to replace it with just some ground nutmeg, cinnamon and ginger!
- 500 g peeled pumpin
- 60 g coconut sugar or light brown sugar
- 10 g chia seeds
- 10 cardamon seeds
- 1 cup water
In a large saucepan place peeled and diced pumpkin, coconut sugar, cardamon seeds and chia seeds.
Add water, bring to simmer and cook on low with the lid on until pumpkin is soft and creamy.
Puree everything with an immersion blender.
Divide the jam into sterilised jars, seal them with their lid and place them upside down covered with a towel until completely cooled.
You can store the jam for a few months, just make sure no air gets into the jars.
Else you can store it in your fridge for up to 1 month.
If you make this recipe, tag me on IG @the_fit_mediterranean