Pumpkin, Apple and Amaretto Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 4 mins |
| Total Time | 24 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g Hokkaido pumpkin (se)
- 500 g apples
- 500 g preservin suar 2: 1
- 1 packet vanilla sugar
- 1 pinch (s) salt
- lemon juice
- Amaretto, approx. 1 soup ladle full
Print Recipe
Pin Recipe Instructions
- Peel and core the pumpkin flesh and apples (I`ll use Gala) and cut into pieces. Put in a saucepan with a little water and cook for about 10 minutes. Can be a little longer or shorter depending on the size of the pieces. Then puree finely. Now add the preserving sugar, vanilla sugar and salt, possibly also a squirt of lemon juice (I squeeze half a lemon over the pot with my hand). Bring everything to the boil and simmer for 3 - 4 minutes.
- Finally add 1 soup ladle full of amaretto and stir in. Pour into prepared glasses while still hot.
- The smell and taste of the jam are reminiscent of marzipan because of the amaretto.
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