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Pumpkin Advent jam

updated

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Ingredients for 1 servings:

  • 1 kg pumpkin(s), Hokkaido, grated weighed
  • 150 g currants
  • 3 tbsp lemon juice, freshly squeezed
  • 1 vanilla pod(s)
  • ½ tsp cinnamon powder
  • 500 g gelling sugar, 2:1
  • some apple juice or rum

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 35 minutes

Soak the currants in apple juice or rum overnight. Sauté all ingredients, except the gelling sugar, together for about 5 minutes until soft. Then add the gelling sugar and boil for another 4 minutes, stirring occasionally. Remove the vanilla pod. Then pour into jars and seal immediately.

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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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