Summary

Ingredients

• 2 kg pumpkin (se)
• 2 m. Apples
• 1 orange (s)
• 1 lemon (s)
• 3 sticks cinnamon
• 5 clove (s)
• 200 g suar, more or less to taste
• 2 packs preserving sugar, (3: 1) 500 g each
• 1 piece (s) ginger, large
• 250 ml syrup (black rose hip), homemade

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Instructions

1. Peel and cut the pumpkin and fill with water so that the pumpkin is barely covered. Better less than too much.
2. Chop the ginger, add the cloves, cinnamon, lemon juice, apples (quartered) and sugar. Let the whole thing cook until soft and season to taste. When everything is soft enough, I take the cinnamon stick and the cloves out again and pass the rest through the liquor Lotte. Put the mass back into a bowl and add the squeezed orange juice.
3. Now I take two thirds of it away and put it back in the pot and a packet of preserving sugar 3: 1 and cook it according to the instructions. When it`s done, the jam is put in prepared twist-off jars or other jars so that it can cool down.
4. I then added the other third (1/3) of the preserving mass, with the syrup from the black rose hip, about 250 ml myself, and also put everything in a saucepan and the second packet of preserving sugar. I then cook everything according to the instructions and have the next jam ready, which can be put in jars.