Pumpkin – Mustard
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 3 lemon (s), untreated
- 1 kg pumpkin meat, soft, weighed cleaned
- 1 kg preserving sugar, +
- 100 g mustard seeds, round
- 100 g mustard (Dijon mustard)
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Finely grate the lemon peel. Cook with 100 ml of water and the lemon juice for 20 minutes. Let cool down.
- Roughly grate the pumpkin and mix with the sugar. Stir over medium heat and simmer for 4 minutes.
- Add the mustard flour, Dijon mustard and salt to the lemon stock and stir to a smooth cream. Add to the pumpkin, stir without stopping and cook over high heat for 1 minute. To taste.
- Fill the jars to the brim, screw them on and stand on the lids to let them cool down.
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