Saturday, October 13, 2012
Pumpkin Jam Cookies
The first step in making these cookies is to make the pumpkin jam.
2 cups pumpkin, grated
2 cups sugar
juice and zest of 1 lemon
1 tablespoon ginger, grated
1 teaspoon ground cinnamon
1 1/2 cups water
Combine all ingredients in a large, heavy bottomed pot and bring to a boil. Cook on medium high heat, stirring frequently for 15-20 minutes, until thickened and most of the water has evaporated. Let cool completely.
If you find it is too thick when cooled, simply stir in a little water and thin it out, to desired consistency.
This spicy jam is a wonderful condiment that can be paired with many foods. Eat on toast, use it as a glaze for grilled chicken or shrimp or thin it out with some olive oil and use it as a glaze for roasted nuts.
Hamentaschen are traditional cookies served during the Jewish holiday of Purim. I used these cookies as the dough for these Jam Cookies. Instead of using the traditional apricot, prune or poppy filling, I used this pumpkin jam to make these delicious pumpkin jam cookies.
See my hamentaschen recipe here and use the pumpkin jam as the filling.
For another jam option, do check out my Mango Papaya Jam recipe here & Peach Jam !
Bake Fest hosted by Fun & Food Cafe, Kid's Delight, Let's Cook for Halloween, What's With My Cuppa & Tea Time Treats, hosted by Lavendar & Lovage and What Kate Baked
3/8/2013 update: Vardhini's Dish It Out hosted by MyHomeMantra
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