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Apple and pumpkin jam with cinnamon

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Ingredients for 1 servings:

  • 500 g pumpkin flesh
  • 500 ml apple juice, naturally cloudy, without sugar
  • ½ tsp cinnamon
  • ½ lemon(s), the juice
  • 100 g cane sugar
  • 1 bag(s) of gelling agent, 3:1

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with little sugar

Peel and chop the pumpkin. Bring to a boil in a saucepan with the apple juice. Add the cinnamon and lemon juice and cook until the pumpkin is soft. Meanwhile, mix the sugar and Gelfix in a separate bowl. When the pumpkin is tender, puree with a hand blender, stir in the sugar and Gelfix mixture, and bring to a rolling boil for 3-4 minutes. Pour into hot, rinsed twist-off jars, seal immediately, and leave on the lids for 15 minutes. Afterward, the jars can be stored as normal. This amount is enough for about 5 jars.

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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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