Pumpkin – Lemon Jam

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • g 1,200 pumpkin meat
  • 300 ml lemon juice (approx. 6 lemons, 2 which are untreated)
  • 750 g preservin suar (2: 1)
Pumpkin – Lemon Jam
Pumpkin – Lemon Jam

Instructions

  1. Dice the pumpkin flesh, squeeze the lemons and rub the skin of 2 fruits (untreated).
  2. Puree everything in the food processor and mix with the preserving sugar in a large saucepan. Cook over a high heat for about 3 minutes and make a gelation test. The jam can run a little longer, it thickens as it cools down.
  3. Pour into twist-off glasses and turn upside down for 5 minutes.

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