Summary

Ingredients

• g 1,200 pumpkin (se) (Hokkaido)
• 800 g apples
• 500 ml white wine
• 50 g iner, rated
• 2 kg preserving sugar (1: 1)
• 1 orange (s), untreated, the abrasion it
• 0.5 teaspoon ½ clove (s)
• 0.5 teaspoon ½ allspice
• 0.5 teaspoon ½ cinnamon

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Instructions

1. Wash the Hokkaido pumpkin, remove the seeds and cut into small pieces with the skin. Peel, core and cut the apples into pieces. Bring both to the boil with the wine and simmer for 20 minutes. Then puree with the blender.
2. Add the preserving sugar, the orange peel and the ginger, cook for another 10 minutes and stir several times. Make a gelling test on a chilled plate. But it should be very good because the pumpkin meat has a creamy consistency. Finally, add half a teaspoon of each of the spices, do not let boil any more.
3. Fill clean screw-top jars with the jam, screw on tightly and turn upside down for 5 minutes. After the jars are cold I put the jam in our cellar fridge for storage. The next morning they drew a sufficient vacuum.
4. You will never forget the smell when you open the jar.