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Apricot – pumpkin – jam

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Ingredients for 6 servings:

  • 1 gr. can/n apricot(s)
  • 500 g pumpkin flesh, diced
  • 500 g gelling sugar (2:1)
  • 1 vanilla pod(s) or
  • 2 packets of vanilla sugar
  • 2 cl brown rum (40%)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the apricots and collect the juice. Cook the diced pumpkin pieces in the juice in a tall saucepan until soft (about 5 minutes). Then puree with a hand blender. Now add the chopped apricots, gelling sugar, vanilla bean paste or vanilla sugar, and rum. Cook according to the package instructions, then immediately fill jam jars and seal.

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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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