Sugar-Free Pumpkin Jam

INGREDIENTS

• La Granja Diet Nut Sponge Cake
• 500 g of peeled and seedless pumpkin
• 2 sheets of gelatin
• Zest of 1/2 orange
• 1 tablespoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• Juice of 1 lemon
• Sweetener to taste

ELABORATION

1. In a pot, add the chopped pumpkin (peeled and seedless) with half a liter of water. Add the grated orange peel, cinnamon, ground ginger, lemon juice, and sweetener to taste. Cook everything for 30 minutes over medium heat until the pumpkin is cooked and tender.
2. Hydrate the 2 sheets of gelatin in cold water for 5-6 minutes. Once hydrated, place them in a cup with two tablespoons of water and heat it in the microwave for 30 seconds. You’ll see the gelatin has melted. Stir the mixture with a spoon to ensure the gelatin is fully dissolved.
3. Add the dissolved gelatin to the pot with the cooked pumpkin.
4. Using a whisk, blend the entire mixture in the pot until you achieve a smooth and homogeneous texture. Let it rest until the mixture reaches room temperature.
5. Once the jam has cooled to room temperature, it’s time to transfer it to jars or containers and store it in the fridge for 4-6 hours to allow the gelatin to set.
6. Spread the sugar-free pumpkin jam on the La Granja Diet Nut Sponge Cake – it’s the best combination possible!