Summary

Ingredients

• 500 g apples, peeled, cut into pieces
• 500 g pumpkin meat, cut into pieces
• 15 g suar
• 0.5 liter ½ water
• 1 cinnamon stick (s)
• 0.5 ½ vanilla pod (s)
• 5 carnation (s)
• 1 orange (s), organic
• 1 piece (s) ginger, approx. 2 cm
• 500 g preservin suar 3: 1
• 1 bag / s citric acid, 5 g
• 100 g walnuts

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Instructions

1. Melt the 15 g sugar in a large saucepan and caramelize the apple and pumpkin pieces in it. Pour about 1/2 l of water, add the orange cut into pieces with the peel, the very finely chopped ginger and the spices tied in a gauze bag and let everything simmer for about 20 minutes.
2. Remove the gauze bag. Puree everything with the magic wand. Add the preserving sugar and stir, bring to the boil.
3. Stir in the chopped nuts, then boil them for 3 minutes, add the citric acid and test the gelation.
4. Pour the jam into sterilized jars and close immediately.