Pekmez od Bundeve_Butternut Squash Jam

---

Please scroll down for English

---

Pekmez od bundeve – slatki mirisi jeseni u tegli

Danas vam donosim jedan veoma interesantan recept, pekmez od bundeve. Iako bundeva najčešće završava u pitama, supama ili pečenju, njena prirodna slatkoća i kremasta tekstura čine je savršenom za pravljenje domaćeg pekmeza. Miris cimeta, karanfilića i malo limuna u ovom receptu podseća na tople jesenje večeri, a svaka teglica krije uspomene i radost deljenja sa porodicom i prijateljima.

Prvi put sam ga probala kod drage teta Vere i sećam se koliko sam bila oduševljena!

Miris vanile, lagana citrusna nota i ta prepoznatljiva toplina bundeve odmah su me osvojili.

Pekmez od bundeve je jednostavan za pripremu, a može se koristiti na hlebu, palačinkama, u kolačima ili čak kao dodatak jogurtu. Idealno je i za poklon, mala teglica, ukrašena vrpcom, uvek izazove osmeh.

U nastavku sledi recept i nekoliko saveta kako da vaš pekmez bude savršen.

Potrebno

2 kg bundeve

1.5 kg šećera

150 ml vode

2 vrećice vanilin šećera

1 vrećica limuntusa

1 vrećica limun šećera

Priprema

1. Pripremljenu bundevu (oprati, oguliti, izvaditi semenke i izrendati) staviti u veću šerpu zajedno sa šećerom i vodom i kuvati na srednjoj temperaturi oko 40 minuta.

2. Dodati vanilin i limun šećer i limuntus, kuvati još 10 minuta. Izmiksati štapnim mikserom i puniti sterilisane tegle, zatvoriti, utopliti i ostaviti da se hlade preko noći.

Saveti:

Ako volite bogatiji, jesenji miris, dodajte po želji:

• prstohvat mlevenog cimeta,

• malo mlevenog karanfilića,

• ili narendanu koricu limuna.

Ovi začini će pekmezu dati toplinu i aromu prave jeseni.

 Pročitajte i nekoliko saveta kako da pekmez potraje duže:

• Uvek je najbolje koristiti sterilisane tegle i poklopce, mogu se staviti u rernu na 100°C oko 10 minuta.

• Pekmez se sipa dok je još vruć, zatvara i odmah utopli u deblju tkaninu ili ćebe.

• Tegle treba čuvati na hladnom i tamnom mestu, a nakon otvaranja u frižideru.

• Za dodatnu sigurnost, pekmez se može naknadno pasterizovati u loncu s toplom vodom oko 10–15 minuta.

Ako vam se dopao ovaj recept, zavirite i u druge slatke jesenje ideje na blogu, poput pekmeza od kupina, pite s bundevom, mirisnih šapica iz mamine kuhinje ili mekanog hleba od bundeve.

Svaki recept krije toplinu doma i priču vrednu pamćenja.

Ako isprobate ovaj recept, volela bih da vidim vašu verziju. Tagujte me na Instagramu @smikiscorner

---

Butternut Squash Jam

---

Today, I’m sharing a very special recipe with you, Butternut squash jam. Although squash is most often used in pies, soups or roasted dishes, its natural sweetness and creamy texture make it perfect for homemade jam. The aroma of cinnamon, cloves and a hint of lemon in this recipe evokes warm autumn evenings and each jar holds memories and the joy of sharing with family and friends.

I first tried it at my dear Aunt Vera’s, and I remember how delighted I was!

The scent of vanilla, a subtle citrus note and the unmistakable warmth of pumpkin won me over instantly.

Pumpkin jam is simple to make and can be enjoyed on bread, pancakes, in cakes, or even as a yoghurt topping. It also makes a perfect gift a small jar, tied with a ribbon, always brings a smile.

Below is the recipe, along with a few tips to make your jam truly perfect.

Ingredients

2 kg butternut squash

1.5 kg of granulated sugar

150 ml of water

16 g of vanilla sugar

8 g of lemon sugar

8 g of citric acid

Method

1. Prepare the butternut squash (wash, peel, remove the seeds and grate it). Place it in a large pot together with the sugar and water and cook over medium heat for about 40 minutes, stirring occasionally.

2. Then add vanilla, lemon sugar and citric acid, then cook for another 10 minutes. Blend the mixture with a hand blender until smooth, then pour it into sterilised jars while still hot. Seal the jars tightly, wrap them in a thick cloth or blanket and leave them to cool overnight.

Tips

If you prefer a richer, more autumnal aroma, feel free to add:

• a pinch of ground cinnamon

• a little ground clove

• or some grated lemon zest

These spices will give the jam a lovely warmth and the scent of true autumn.

Here is a few more tips on how to make your jam last longer:

• It’s always best to use sterilised jars and lids you can place them in the oven at 100°C for about 10 minutes.

• Pour the jam while still hot, seal immediately and wrap the jars in a thick cloth or blanket.

• Keep the jars in a cool, dark place and once opened, store them in the fridge.

• For extra safety, the jars can be pasteurised afterwards by placing them in a pot of hot water for 10–15 minutes.

  
  

If you enjoyed this recipe, take a peek at other sweet autumn ideas on the blog such as blackberry jam, pumpkin pie, mum’s fragrant paw-shaped biscuits or butternut squash bread

Every recipe holds a bit of home’s warmth and a story worth remembering.

Tried this pumpkin jam?

Tag me @smikiscorner and  show me your creation!