Pumpkin – Apple – Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g apples, e.. Boskop, weihed cleaned
- 500 g pumpkin meat, weihed cleaned
- 1 lemon (s)
- 150 ml apple juice, naturally cloudy
- 25 g iner, fresh
- 1 vanilla pod (s)
- 0.5 teaspoon ½ cinnamon, ground
- 500 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Peel and quarter the apples, remove the core. Peel and core the pumpkin.
- Roughly grate the apples and pumpkin and mix immediately with the lemon juice. Add the apple juice and then puree the whole thing with the magic wand.
- Grate the ginger. Slit open the vanilla pod and scrape out the pulp.
- Stir ginger, vanilla pulp, pods, cinnamon and preserving sugar into the puree. Let the fruit puree infuse for about 2 hours.
- Let the whole thing boil for about 5 minutes, make a gelling test.
- Remove the vanilla pods and immediately pour the jam into the hot rinsed glasses.
- Close immediately.
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