Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 360 g pumpkin meat (Hokkaido), pureed
- 440 g apple sauce, self-cooked, without suar
- 420 g preservin suar, 2: 1
- 2 cardamom pods, green
- 1 teaspoon gingerbread spice
- 0.5 teaspoon ½ cinnamon powder
- 1 teaspoon vanilla extract
- 6 clove (s)
Print Recipe
Pin Recipe Instructions
- Bring the pumpkin puree and applesauce with the spices and preserving sugar to the boil and cook according to the instructions on the packet.
- Take a gel sample. To do this, place a teaspoonful of jam on a plate and allow to cool, when it has gelled well, fill the glasses.
- The amount is enough for 2 glasses of 250 and 2 glasses of 225 g.
- This jam tastes wonderfully Christmassy and is very suitable as a souvenir with your Advent coffee.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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