Pumpkin and Pear Jam with Vanilla Stick and Tarragon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 650 g pumpkin (se) (butternut)
- 350 g pear (s)
- 100 ml water
- 500 g preservin suar, 2: 1
- 1 lemon (s), add the juice from it
- 1 vanilla pod (s)
- 1 bag / s citric acid
- 1 tablespoon tarragon, dried (alternatively other spices your choice, or simply leave out)
Print Recipe
Pin Recipe Instructions
- Peel and core the pumpkin and cut into smaller pieces.
- Bring to the boil with 100 ml of water in a large saucepan over the highest heat - then switch back to medium level.
- Stir every now and then.
- Core the pears and cut into pieces (if you prefer, peel them first, I left the peel on).
- Squeeze 1 lemon and set aside the juice - with the pulp of the lemon that comes off when you squeeze it - but without the stones, of course.
- Halve 1 vanilla stick, scrape out the pulp and park with the empty shell on a small plate.
- After 15 minutes, add the pears to the pumpkin in the saucepan, as well as lemon juice, vanilla pulp with casing and tarragon, mix everything well.
- Let it simmer for about 5 minutes at the same heat, then fish out the vanilla stick and use a normal pounder to chop everything up in the pot (I like it chunky, if you don`t like that, you have to take the detour via the Lotte liquor).
- Then stir in the preserving sugar and citric acid well and cook for another 5 minutes.
- Take a gel test - if ok, turn off the heat and pour everything into glasses.
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