Summary

Ingredients

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

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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.