Summary

Ingredients

• g 1,100 pumpkin pulp, (Siamese pumpkin)
• 600 g apple, tart (already peeled and pitted)
• 300 g juice, (multivitamin juice)
• 2 packs preserving sugar, 1:
• 1 pinch cinnamon
• 2 tablespoon lemon juice
• 1 point citric acid

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Instructions

1. Hollow out the Siam pumpkin and cut the pulp in small. Cut into cubes. Also cut the apples into small cubes. Mix the fruit cubes with the preserving sugar in a large saucepan and let stand for about 10 minutes, stirring once in between. Bring everything to a boil and only when the mixture has boiled for about 2 minutes, add the multivitamin juice and the lemon juice. Let simmer for about 4 minutes in total.
2. Just before the end, stir in the tip of the cinnamon knife.
3. Pour into twist-off glasses and turn over immediately. The amount makes about 10 smaller glasses.
4. Note: You can certainly use other fruit juices. I just tried it because the jam just seemed too light to me and probably wouldn`t have looked that appetizing. The Siam pumpkin has a white pulp, like the apple, that`s why I came up with the multivitamin juice.