Ecomely

Language

Dushi pampuna (pumpkin jam): recipe illustration
Sauces & basics

Dushi pampuna (pumpkin jam)

A sweet, fragrant jam made with pumpkin, cinnamon and a little lemon. Spread it on bread or serve it with pancakes, and it keeps for several weeks in the fridge.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Parfum

Spices & seasoning

Optional extras

Instructions

  1. Cut the pumpkin into 2 cm cubes, not too small so they don't fall apart.
  2. Put the cubes in a pan with the water, the lemon juice and zest, then cover and simmer gently for 20 minutes.
  3. Add the sugar, ground cinnamon and the cinnamon stick, then stir gently.
  4. Cook over medium heat, uncovered, for 25 to 30 minutes, stirring often, until the pumpkin breaks down into a thick purée.
  5. Remove the cinnamon stick and mash the mixture if it still contains large chunks.
  6. Add the vanilla and ground clove, then cook for 5 minutes more.
  7. Pour into sterilised jars while still hot and seal them; otherwise, keep in the fridge and eat within two weeks.

Variations and tips

Coconut version. Stir in 50 g of grated coconut at the end of cooking for a richer texture.

Using what's available here. Halloween pumpkin or butternut squash give a very similar taste and texture.

More ideas

Funchi di Yuka (cassava polenta)35 min · 4 serv. · budget-friendlyFunchi dushi (sweet cornmeal porridge)30 min · 4 serv. · budget-friendlyArepa di Kasabi (cassava and cornmeal griddle cake, Curaçao)40 min · 4 serv. · budget-friendlyBananas Dushi (sweet buttered bananas)15 min · 4 serv. · budget-friendlyBananas fritas (fried sweet bananas)15 min · 4 serv. · budget-friendlyBananas stoba (green banana stew)1 h 05 · 4 serv.Bolo di kasav negro (black cassava cake)1 h 45 · 8 serv. · budget-friendlyBolo di Kuku1 h 05 · 8 serv.

Original Ecomely recipe.