Summary

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

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Instructions

1. Peel and quarter the apples, remove the core. Peel and core the pumpkin.
2. 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.
3. Grate the ginger. Slit open the vanilla pod and scrape out the pulp.
4. Stir ginger, vanilla pulp, pods, cinnamon and preserving sugar into the puree. Let the fruit puree infuse for about 2 hours.
5. Let the whole thing boil for about 5 minutes, make a gelling test.
6. Remove the vanilla pods and immediately pour the jam into the hot rinsed glasses.
7. Close immediately.