Earlier this week, I posted about buying pumpkin jam in Koprivshtitsa. I’d never seen or heard of such a thing. The jar is a beautiful orange color.
I’d been thinking about eating the jam on toast or with yogurt–but then one of my readers suggested crepe/Bulgarian style pancakes. I read the comment and thought I can do that.
I meant to do it Sunday night. But I ran out of time. Monday and Tuesday were busy, busy. So Wednesday it was.
The good news is that I like pumpkin and I like jam. So I thought: perfect! (I also like the color orange but I think that might be beside the point.) Anyhow, I thought this is the perfect combination.
This said, pumpkin is a vegetable so I wasn’t sure what to expect or if I’d like it. But I do like pumpkin pie and pumpkin banitsa which lead me to believe that pumpkin jam was right up my alley.
I opened the jar tonight. The plan: pumpkin jam and crepes. Thanks for the recipe Alton Brown.
I gathered all of my ingredients together. (Okay, there aren’t actually that many.) I stirred everything together, heated up a pan and then I opened the jar of jam.
Here was the big surprise. The pieces of pumpkin seemed to have been candied. They were slightly crunchy and floating in a simple syrup of sorts. It was good but it wasn’t what I’d been expecting.
Biting into my first pumpkin piece I was relieved that it wasn’t mushy. It was not for example, barely clinging to it’s shape and fighting a battle with a thick pumpkin syrup. It was sweet but not too sweet. But I can honestly say that the crunchy pumpkin wasn’t a textured I’d have ever guessed given the fact that I thought it was jam.
And in my mind, jam isn’t crunchy–or even firm for that matter. Nope, this stuff isn’t quite jam. Or I guess it’s no jam that I’ve ever known.
So what? Well, it was an odd mix with crepes. The crepes were soft, light and slightly chewy and the pumpkin jam had a little bit to it. On the other hand, I think that this stuff would be great on a thick yogurt. I also think that you could mix some in with brocolli (or cauliflower) and roast the two in the oven for a delightful combination.
As such, I’ve reached the following conclusion. I wouldn’t use it on slice of toast anytime soon but that’s okay. That’s what I’ve got strawberry jam for!!