• Denai Moore

Pumpkin Maple Cardamon Jam





I loveeeee squash season.


Not too keen on it in my coffee, but there's so many different varieties and they're such a flexible vegetable!


This recipe is the one! As good as it sounds - great to spread on toast with vegan cream cheese.. or right out of the jar like I did one I make this recipe, Ooops!


Ingredients:


Pumpkin Puree

Medium Sized Squash Of Choice

1 Teaspoon Melted Coconut Oil (Oil on hand)


1 Cup Of Pureed Pumpkin

1/4 Cup Maple Syrup

1/4 Cup Coconut Sugar or Brown Sugar

2 Crushed Cardamon Pods

1 Vanilla Pod, split in half

1/8 teaspoon of salt


Method:


Preheat Oven to 160 degrees c/320 degrees f


Take medium sized squash and cut in half. Remove the seeds. Take Melted coconut oil and massage into the squash. Place the squash flesh side down, using a knife add slits across the skin. Roast for 40 minutes.





In a high speed blender transfer any juice from the squash (if any spilled out) using a spoon scoop out all the flesh. Blend till smooth.


In a saucepan add 1 cup of the pureed roasted squash. Add the maple syrup, coconut sugar, crushed cardamon pods, vanilla pods that been slit, salt. Mix with a spatula.


On a medium heat gently bring the mixture to temperature. Never boiling. Once a few bubbles pop, keep on a low heat for another 30 minutes, stirring occasionally.


After 30 minutes the mixture should have reduced by a 1/3-1/2 and should be stickier in texture.





Place in a sterilised clean jar. Allow to come cool down in the jar, enjoy on toast, porridge with banana bread etc! Store in the fridge for 2 weeks!