MAKES ABOUT 1.2KG
• 2kg pumpkin/squash, deseeded and cut into large pieces
• 200g onions, finely diced
• 1 tbsp olive oil
• 1 red chilli, cored, deseeded and finely chopped
• 200g raisins
• 400g light muscovado sugar
• 500ml cider vinegar
• ½ tsp black pepper
- Preheat the oven to 180C/350F/gas mark 4.
- Put the pumpkin pieces on a baking tray and cover with foil. Roast for around 30 minutes, until the flesh just yields to the point of a table knife – if for any longer, the pieces will disintegrate too much in the final cooking. Remove from the oven and leave to cool.
- Put the onions and oil into a large pan over a low heat and fry them very gently while you prepare the other ingredients.
- Chop 1kg of the roasted pumpkin flesh into cubes of 1cm or smaller. Add these and the remainin ingredients to the onions in the pan and mix together thoroughly.
- Simmer gently over a medium–low heat for around 2 hours, or until the contents of the pan can be parted on the base and there is no free liquid.
- Pot into warm, sterilized jars and store for 2 weeks before using.
Store in a cool, dry place
Keeps for a year or more
Recipe extracted from The Jam Maker’s Garden by Holly Farrell and photography by Jason Ingram, published by Frances Lincoln, an imprint of The Quarto Group