I 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.
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.