SOFRA'S PUMPKIN JAM
SUBMITTED BY MAURA KILPATRICK, EXECUTIVE PASTRY CHEF OF OLEANA AND SOFRA, CAMBRIDGE

This has become a signature item for us each fall. It’s unique, and we can’t wait to make it and share with new people. You’ll need a kitchen scale to make the recipe properly.

 

MAKES 8 CUPS OF JAM

1 4-5 pound pumpkin

3 pounds granulated sugar

2 tablespoons salt

1½ teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon ground cloves

To make the pumpkin purée, cut the pumpkin into chunks and remove the stem and seeds. Cook in a steamer basket over boiling water or roast in the oven until softened. When tender all the way through, scoop the flesh out of the skin and purée in a food processor until smooth. Weigh out 3 pounds of pumpkin for the jam and use the rest for pumpkin bread or muffins (keep leftover purée refrigerated or it can be frozen for 1 month.)

To make the jam, combine the 3 pounds of pumpkin purée with 3 pounds of granulated sugar in a large pot. Cook over medium heat, stirring well until sugar is dissolved and liquefied. Reduce heat and cook until mixture thickens and turns a darker orange color, approximately 20-30 minutes. Cool, then stir in the salt and spices. Taste and adjust seasoning if needed. Pour the hot jam into sterilized jars to make it shelf-stable, or just keep refrigerated.