Apple and Pumpkin Jam À La Didi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 2 large apples (Cox Orange)
- 500 g preservin suar 2: 1
- 1 shot orange lemonade
- 1 teaspoon cinnamon
- possibly lemon juice
Print Recipe
Pin Recipe Instructions
- Cut a cap off the Hokkaido pumpkin. Hollow out the pumpkin. Put the pumpkin aside for decoration purposes (e.g. Halloween). Remove the pits from the pulp. Peel the apples and remove the core. Cut the pumpkin meat and apples into small pieces.
- Cook the pieces in a saucepan until soft. Then use the hand blender to make a fine purée. Add a dash of orange lemonade to the puree and mix with the preserving sugar. Boil the whole thing for 3 - 5 minutes and pour it hot into the glasses. Before filling, do a gel test, i.e. put something on a cold plate, if it has gelated it`s okay, if not, extend the cooking time and add a little lemon juice. Turn the filled glasses upside down until they are cold.
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