This pumpkin jam combines fruity and sweet and goes wonderfully with croissants, toast or baguettes. The autumn spread is refined by the aroma of apple and orange
A fruity and sweet jam is exactly the right breakfast ingredient for those with a sweet tooth! In autumn we like to eat this heavenly pumpkin spread with apple and orange. Here is the recipe:
- 800 g Hokkaido pumpkin
- 1 kg of preserving sugar
- 80 ml lemon juice
- 500 g apples
- 200 ml orange juice
1. Wash and peel the apples and remove the core. Then cut into small pieces. Divide the pumpkin and remove the seeds and fibers. Then peel the pumpkin and cut the pulp into small pieces. Even if the skin of the Hokkaido pumpkin is edible, the soft pulp is better suited for further processing into jam.
2. Put the apple pieces, the pumpkin pieces and the remaining ingredients in a large saucepan and stir well. Let it steep for two hours. Then bring to the boil and cook for five minutes. Now puree the mass with a hand blender and make a jelly test (put 1-2 teaspoons of the jam on a plate and check whether the mass becomes thick or firm after one or two minutes. If it does not, it has to be boiled down a little longer will).
3. Pour the finished jam into jars rinsed with hot water and seal them airtight. Store in the dark. Once opened, the pumpkin jam should be stored in the refrigerator.