Butternut – Boskoop – Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,500 pumpkin meat (butternut)
- 800 g apples (Boskoop)
- 700 g preservin suar, 3: 1
- 250 ml red wine
- 1 teaspoon, leveled nutmeg, freshly grated
- 1 teaspoon, leveled cinnamon
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and apples and cut into small pieces. Put the pumpkin pieces with red wine in a large saucepan and cook for about 15 minutes. Add the apples, preserving sugar and spices and cook everything until soft. Depending on your taste, puree or do the gelling test directly and fill it. Goes just as well with vanilla ice cream and pancakes as it does with game as a cranberry substitute or as a sauce base.
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