in Recipes

Peach and pumpkin jam

updated

Spread the love

Ingredients for 1 servings:

  • 700 g peach(s), pitted and peeled
  • 300 g Hokkaido pumpkin(s), pitted
  • 8 cl peach liqueur
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with peach liqueur

Peel, core, and roughly chop the peaches. Just remove the seeds from the pumpkin; it doesn’t need to be peeled. Put everything in a saucepan, add the peach liqueur, and bring to a boil. When the mixture is soft enough, blend everything finely with a hand blender. Stir in the preserving sugar and cook for 3 minutes. To test the setting, place a small plate in the refrigerator and add a small dollop of jam to the cold plate. It will set immediately. Then pour into jars that have been rinsed with hot water, turn upside down, and let cool. This jam tastes delicious and is quick to make.

Facebook Comments

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.

Low-carb rolls

Turmeric African dangles