Friday, November 8, 2013

Pumpkin Condensed Milk Spread

To make jams and spreads, most recipes involve just a few ingredients and a couple of steps. The keyword is "Patience" as you will be standing at the stove for some time and stirring continuously to reach the desired consistency. It is all worth the effort, you can rest assured. :)

Pumpkin Condensed Milk Spread
Adapted from: 四季鲜果手工果酱 by 渡部和泉

Ingredients (Makes 250 ml)
250 g pumpkin, peeled and cubed
65 g condensed milk
100 ml milk
15 g butter, softened

1. Steam the pumpkin till soft. Mash and sieve through a strainer or blend using a blender.
2. Combine all the ingredients into a pot and mix well. Cook with low heat and stir continuously.
3. Once the mixture is bubbling and boiling, remove from heat and fill up the bottle while hot.

- This can keep for 4 – 5 days.