Hokkaido Pumpkin Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg preserving sugar (2: )
- 3 pumpkin (s) (approx. 2240 g)
- 600 ml orange juice, freshly squeezed
- 2 apples
- 1 teaspoon cinnamon
- 1 teaspoon anise
- 1 teaspoon ginger
Print Recipe
Pin Recipe Instructions
- Wash, halve and core the pumpkins, then cut into small pieces and put everything in a large saucepan with the orange juice. Then let the pumpkin simmer for about 20 - 30 minutes on a low level, stirring constantly until everything is nice and mushy.
- When the pumpkin mixture is soft, add 2 peeled apples (best cut very small, then it is easier to puree later) in the pot. In the meantime, fill the prepared glasses with hot to boiling water! You can use it to prepare them for the hot jam!
- Then add the preserving sugar to the saucepan and mix everything well. Then puree the whole mixture properly with the hand blender, it takes a while, but it`s worth it.
- When everything is pureed, add cinnamon, ginger and anise (I used about half a teaspoon of each spice, a little more of the cinnamon). Tastes like Christmas afterwards (you can of course also use other spices, depending on your taste).
- You get 12 glasses out of the crowd, I mixed small and very large glasses. So it is better to prepare a little more glasses (empty the water again before filling). When the glasses are full, close tightly and quickly turn them upside down! After 2 hours, the glasses can be turned over again.
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