This Tet holiday, surprise your family and guests with a unique twist on traditional treats: Chewy Pumpkin Jam! Forget the usual sweet sticky rice cakes; this vibrant, homemade jam offers a delightful blend of sweet and subtly spiced pumpkin, perfect for spreading on bread, crackers, or even as a unique filling for mooncakes. The texture is wonderfully chewy, offering a satisfying bite that complements the rich pumpkin flavor. Imagine the warm, comforting aroma filling your kitchen as you prepare this special jam, adding a touch of homemade love to your Tet celebrations.
This delightful recipe isn't just delicious; it's surprisingly simple to make. Ready to create this unforgettable Chewy Pumpkin Jam and add a special touch to your Tet festivities? Let's dive into the step-by-step process, guiding you through each stage of creating this delicious and unique spread.
Tools Needed
- Knife
- Peeler
- Spoon
- Pot
- Bowl
- Non-stick pan
Ingredients
- Old pumpkin (with green skin)
- Sugar: 265g (half the weight of peeled pumpkin)
- Alum: 1 teaspoon
- Vanilla extract: 1 tube
Step-by-Step Instructions
Step 1. Prepare the Pumpkin
- Wash the pumpkin. Cut off the two ends and peel off the outer skin using a peeler. Choose an old pumpkin with hard, white flesh for best results.
- Cut the pumpkin into smaller pieces (approx. 3-4 pieces initially, then smaller for easier core removal). Remove the inner core and seeds using a spoon.
- Soak the pumpkin pieces in rice water for about 6 hours to make them firm and clear. After soaking, wash the pumpkin pieces thoroughly (about four times).
- Boil the pumpkin pieces in 1.5 liters of boiling water with 1 teaspoon of alum for 2 minutes. This helps make the pumpkin more pliable and less sharp. Then immediately transfer the pumpkin pieces to a bowl of ice water to cool.
- After the ice melts, wash the pumpkin pieces again (three more times). Drain well. Weigh the pumpkin (approximately 530g in this example).
Step 2. Macerate and Reduce
- Mix the pumpkin pieces with 265g of sugar (half the weight of the pumpkin). Cover and let it sit for 8 hours, or until the sugar dissolves completely.
- Drain the sugar water from the pumpkin pieces. In a non-stick pan, heat the sugar water over high heat until reduced. Add the pumpkin pieces and continue to stir occasionally over high heat until the sugar water reduces significantly.
Step 3. Cook and Thicken the Jam
- Reduce the heat to medium, then low, and continue to stir gently until the jam thickens and becomes dry. Add 1 tube of vanilla extract for fragrance.
Step 4. Dry and Finish
- Once the jam is dry, transfer it to a tray and let it dry in the sun for about 2 hours, or until hardened.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use an old pumpkin with a green skin and hard, white flesh for a chewier, more delicious jam.
- Peeling off all the green skin and using the white inside part will result in a more beautiful color for the jam.
- Cut the pumpkin pieces thick so they become soft and not sharp when cooked.
- If the sun is too harsh while drying the jam, it may become too hard on the outside. Monitor the drying process.
Nutrition
- N/A
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly well. Just make sure it's plain pumpkin puree, not pumpkin pie filling.
2. How long will the Chewy Pumpkin Jam last?
Stored properly in an airtight container in the refrigerator, your Chewy Pumpkin Jam should last for about 2-3 weeks.
This Chewy Pumpkin Jam is a delightful addition to your Tet celebrations, offering a unique and delicious twist on traditional treats. Its vibrant color and chewy texture will impress your guests, making it a memorable part of your holiday festivities. Enjoy the sweet reward of your hard work and happy Tet!