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Pumpkin – lemon – jam

updated

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Ingredients for 1 servings:

  • 1 kg gelling sugar
  • 500 g pumpkin flesh
  • 1 lemon(s), untreated, juice and zest
  • 500 g applesauce, unsweetened
  • 1 pinch of chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place the pumpkin flesh and applesauce in a saucepan and simmer for about 20 minutes, until the pumpkin is tender. Wash the lemon in hot water, finely grate the zest all over, and squeeze out the juice. Add the zest, juice, and chili powder to the pumpkin and applesauce. Now add the gelling sugar and let the mixture boil for three minutes, stirring continuously. Immediately transfer to sterilized jars and seal tightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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