Butter from Hokkaido pumpkin
Do you belong to cooks who like to experiment in the kitchen? Are you still looking for new and interesting alternative to the traditional "hackneyed" recipes? Then you surely appreciate this delicacy from Hokkaido pumpkin that will reliably substitute the ordinary butter and marmalade.
- 1 kg Hokkaido pumpkin
- 125 g of natural sugar (about 1 cup)
- 2 tablespoons lemon juice
- ¾ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon ginger root
The preparation is not complicated, just a little lengthy. The basis is the pumpkin Hokkaido. First we have to peel it and remove all the seeds. Then cut the pumpkin Hokkaido and place it into a baking dish or tray and cover the pumpkin Hokkaido with aluminium foil and thus prepared pumpkin put in the oven preheated to 175 °C. Bake for 45 minutes to soften until pumpkin Hokkaido is a purée.
Once the purée from pumpkin Hokkaido is mixed put it in a pot and simmer for another 25 minutes. Then you will get slurry material which is mixed with all other ingredients, but do not turn off the cooker until all sugar is dissolved. After that, you only need to prepare glasses or jars which you normally use for the jams. Fill them with the finished mixture. If necessary, sterilize them.