Pumpkin-pineapple-vanilla Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g pumpkin meat (Hokkaido), weihed cleaned
- 300 g pineapple, weihed fresh, cleaned
- 200 ml pineapple juice
- 1 vanilla pod (s)
- 1 piece (s) ginger root, about the size a walnut, peeled
- 1 lemon (s), juice it
- 500 g preservin suar, 2: 1
- 50 g cane suar
Print Recipe
Pin Recipe Instructions
- Let the cane sugar caramelize. Stir constantly so that it doesn`t turn too brown. Cut the pumpkin and pineapple into not too large pieces and add. Let it caramelize a little. Then add the juice, the scraped pulp of the vanilla pod, the pod and the chopped ginger and bring to the boil. Cook everything very soft. This takes about 15-20 minutes. Now remove the pod and mix everything until smooth with the hand blender. Add lemon juice and preserving sugar and after boiling cook according to the manufacturer`s instructions. Possibly add a little juice or water if too much liquid has evaporated during cooking. Make a gel test. Fill into prepared twist-off jars and close immediately. Turn upside down for 5 minutes.
- Makes 4 glasses of 230 ml each. The small remainder is for snacking and trying.
- Tip:
- If the fruit puree still lacks acid, you can add a little citric acid. I added 2 teaspoons of citric acid.
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