Pumpkin jam

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean the pumpkin and cut into cubes. Orange and lemons hot wash, grate dry and finely grate the peel. Halve lemons and squeeze juice. Peel the orange and remove the individual fillets. Squeeze the juice out of the remaining orange. Peel ginger and grate finely. Halve the vanilla pod lengthwise. Scrape out the pulp with the back of a knife.

2. 2

   Put the pumpkin, orange juice, zest and fillets, lemon zest and juice, vanilla pulp and ginger in a large pot and heat it up. Bring to the boil and cook covered for about 25 minutes until soft. If necessary add some more orange juice.

3. 3

   Finely puree the pumpkin with the cutting stick. Add sugar. Bring everything to a boil while stirring over high heat and boil for about 3 minutes until bubbly. (Make gelling test!

4. 4

   Pour the jam into clean twist-off jars, close them and leave them on the lid for about 5 minutes. Turn the jars upside down and let them cool down. Jam keeps cool and dark for about 2 months.

Nutrition Facts

KCAL
1 kcal

CARBS
1 g

FATS
1 g

PROTEINS
1 g