The season for pumpkins is quite short, there’s simply not enough time to enjoy them. And they’re a key ingredient among our favourite wizarding recipes: pumpkin pasties, pumpkin juice & fizz…the list goes on and on…
So how do Wizards keep pumpkins available? What’s their spell?
Well, I’m sure you’ll be happy to learn there are no magic skills necessary. All you need to do is preserve them as delicious pumpkin jam! Ready to go when you’re baking and cooking. You can also use it as jam on toast , scones, or with cheese & crackers.
Don’t throw away the pumpkin shell! It could be reused for Harry Potter pumpkin carving (jack-o’-lantern).
Harry Potter's Pumpkin Jam
- 2 lb sugar pumpkin 1 kg
- 1 lemon juiced
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1½ sugar caster/superfine
Note: you’ll need to sterilize jars beforehand. See here for guidance.
Preheat the oven to 350°F (180°C). Line your baking tray with aluminum foil.
Slice the pumpkin, scoop out the seeds, cut into chunks. Then place them cut-side down on the tray.
Bake between 40 minutes to an hour. The time will depend on the size - check with a fork and see if it’s nice and soft.
Set aside to cool, then scoop out all the flesh. Blend until smooth with a food processor. Move purée to a deep cooking pan, squeeze in lemon juice, add vanilla and cinnamon. Stir well, then add sugar. Simmer on low heat for 10 minutes.
Remove from stove. Carefully divide the jam between the jars with a spoon. Seal the jars tightly. Boil in water bath for half an hour. After that, set them aside to cool down.
If all went well, the pumpkin jam should be good to eat for up to 12 months. When opened, keep in the fridge and eat within 2 weeks.