Summary

Ingredients

• 1 kg pumpkin (se), Hokkaido, weighed grated
• 150 g currants
• 3 tablespoon lemon juice, freshly squeezed
• 1 vanilla pod (s)
• 0.5 teaspoon ½ cinnamon powder
• 500 g preservin suar, 2: 1
• some apple juice or rum

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Instructions

1. Let currants soak in apple juice or rum overnight.
2. Steam all ingredients, except for the preserving sugar, together for about 5 minutes until soft. Then add the preserving sugar and simmer for another 4 minutes, remove the vanilla pod. Then fill into jars and close immediately.