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 for 30 minutes over medium heat until the pumpkin is tender.
2. Soak the 2 gelatin sheets in cold water for 5–6 minutes. Remove and dissolve them in 2 tablespoons of water by microwaving for 30 seconds, stirring until 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 cooled, transfer the jam to jars or containers and refrigerate 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 before serving and enjoy it!