Peach and Pumpkin Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g peach (s), pitted and peeled
- 300 g Hokkaido pumpkin (se), pitted
- 8 cl peach liqueur
- 500 g preservin suar 2: 1
Print Recipe
Pin Recipe Instructions
- Peel, core and roughly cut the peaches. Only remove the seeds from the pumpkin, it does not have to be peeled.
- Put everything in a saucepan, add the peach liqueur and let it boil.
- When the mass is soft enough, everything is finely pureed with the magic wand. Stir in the preserving sugar and cook for 3 minutes. For the gelling test, place a small plate in the refrigerator beforehand and put a small dollop of jam on the cold plate. It gels immediately.
- Then pour into the previously hot rinsed glasses, turn upside down and let cool.
- This jam tastes great and can be made very quickly.
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