John Myers
Apple and Pumpkin Jam
The perfect apple and pumpkin jam recipe with a picture and simple step-by-step instructions.
- 500 g Pumpkin meat – Hokkaido
- 50 ml Apple juice
- 1 Lemon juice
- 500 g Apples
- 1 Cinnamon stick
- 500 g Preserving sugar 2: 1
- Ginger – peeled about the size of a nut, small. diced
- Calvados – hadn’t taken any rum
- Cut the pumpkin into pieces (one had already cut into cubes) and simmer in a large saucepan with a little water for about 10 minutes – Puree the soft-boiled pumpkin pieces with the apple juice. Add the lemon juice.
- Coarsely grate the peeled apples and stir into the pumpkin mixture. Add the sugar and mix well again and again well. Heat with the cinnamon stick and after the preserving sugar pack let it simmer (approx. 3-4 min.). Remove the cinnamon stick. Add 1 shot of calvados.!
- Fill into well-rinsed screw-top jars while still hot. Let stand upside down for a few minutes and then turn over. Got 3 glasses out of the smaller maybe 5-6.
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