Pumpkin and Apricot Jam with Vanilla
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg Hokkaido pumpkin (se)
- 250 g apricot (s), dried
- 4 vanilla pods or equivalent amount vanilla paste
- 1 large lemon (s), juice it
- 1 liter orange juice
- 500 g preservin suar 3: 1
Print Recipe
Pin Recipe Instructions
- Wash, core and cut the Hokkaido pumpkin into large pieces. Scrape out the vanilla pods. Put together with the apricots, orange juice, lemon juice and the scraped-out vanilla pulp (or 4 teaspoons vanilla paste) in a saucepan and cook until the pumpkin and apricots are soft.
- Now use the hand blender and puree everything to a fine pulp. Then add the preserving sugar, stir well and bring everything to the boil again, stirring constantly. Prepare or boil according to the instructions on the preserving sugar pack. Then pour everything hot into prepared glasses.
- Quantity of glasses, depending on the size of the glass.
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