PUMPKIN AND WALNUT JAM | Macrobiotic | evagoodlife everywhere

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PUMPKIN AND WALNUT JAM
SO GOOD!

Ingredients:
50g walnuts
300g water
700 g pumpkin, cut into pieces
500 to 600 g rice syrup
2 cinnamon sticks
pinch of sea salt
lemon juice to taste

1. Heat the water to boiling and pour over the nuts and set aside.
2. Put in a pan the pumpkin cut into small pieces, rice syrup, the cinnamon sticks, pinch of salt and a few drops of lemon juice.
3. Cook in the pan with the lid open, stirring from time to time for about 50 minutes, or until it reaches the ideal consistency (place a spoonful of jam on a very cold plate, let it cool down and then push it with your finger. If the surface of the jam wrinkles it is ready)
4. Add the drained walnuts and fold in.
5. Place in sterilised jars (see below), close tightly and turn the jars upside down until cool.


STERILISING THE JARS

Scald the jars in boiling water for about 10 minutes or place them in an oven at 100º during this time. They should be filled with the jam while still warm.


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