John Myers
Ingredients for 1 servings:
- 2 kg pumpkin(s)
- 2 m.-sized apples
- 1 orange(s)
- 1 lemon(s)
- 3 stalk(s) cinnamon
- 5 cloves
- 200 g sugar, more or less to taste
- 2 packs of gelling sugar (3:1), 500 g each
- 1 piece(s) ginger, large
- 250 ml homemade black rosehip syrup
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
Own creation, also with black rosehip syrup
Peel and chop the pumpkin, then fill with water so that the pumpkin is just covered. Better a little than too much. Chop the ginger, add the cloves, cinnamon, lemon juice, quartered apples, and sugar. Simmer until soft, then season to taste. When everything is soft enough, I remove the cinnamon stick and cloves and put the rest through a food mill. The mixture goes back into a bowl and the squeezed orange juice is added. Now I take two-thirds of it and put it back into the pot, along with a sachet of 3:1 gelling sugar, and cook it according to the instructions. When it’s ready, I ladle the jam into prepared twist-off jars, or other jars, to let it cool. I then added the remaining third (1/3) of the preserve mixture along with the homemade black rosehip syrup, about 250 ml, and then put everything back into a saucepan along with the second packet of gelling sugar. I then boiled everything according to the instructions and had the next jam ready, which was ready to be stored in jars.
Facebook Comments