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Butternut Boskoop jam

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Ingredients for 1 servings:

  • 1,500 g pumpkin flesh (butternut)
  • 800 g apples (Boskoop)
  • 700 g gelling sugar, 3:1
  • 250 ml red wine
  • 1 tsp, leveled nutmeg, freshly grated
  • 1 tsp, smothered cinnamon
  • 1 lemon(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Composition of pumpkin and apple

Peel and chop the pumpkin and apples. Place the pumpkin pieces in a large pot with red wine and simmer for about 15 minutes. Add the apples, gelling sugar, and spices and cook until soft. Purée to taste, or test the gel immediately and bottle. It goes just as well with vanilla ice cream and pancakes as it does with game as a cranberry substitute or as a sauce base.

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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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