Pumpkin, orange, and vanilla jam with Brioche

Sweet recipes Fall Winter 1+ hour Easy Casserole

Prep time

20 minutes + 1 night of set aside time

Cooking time

60 minutes + 10 minutes to sterilize

Serves

5 jars (250 g (8.8 oz) each)

Cut the pumpkin flesh into pieces.
Wash the oranges and remove the zests, then chop the zests into small pieces.
Add the zests to a pot of cold water. Bring to a boil and let cook for 1 minute. Repeat 3 times to remove the bitterness.
Remove the white pith of the oranges and save the pulp and juice.
Marinate the pumpkin flesh, sugar, orange pulp and juice, blanched zests, vanilla bean, and orange blossom in a saucepan overnight.
The next day, cook the same saucepan for 1 hour over low heat, skimming the surface occasionally.
Blend the mixture with a hand blender until smooth.
The jam will be ready once it has set. To check, pour a small spoonful onto a cold plate. When tilted, it should not run.
Fill the jars with jam, then immerse in a pot of boiling water for 10 minutes to sterilize them.
Let the jars cool upside down, then store them in a dark place for up to several weeks.
At snack time, make some French toast with brioche to go with the jelly.
Melt some salted butter in a frying pan with a few spoonfuls of sugar.
Once the mixture has caramelized, slice and cook both sides of the brioche.
Smother with the jelly and serve.