Pumpkin and Apple Jam

5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Hokaido pumpkin meat
  • 250 g Apples
  • 250 ml Orange juice or something similar
  • 1 Cinnamon stick
  • Juice of 1/2 lemon
  • 500 g Preserving sugar 2: 1


  • First prepare the glasses. Clean with hot water and dry, then get ready for filling.
  • Wash and divide the pumpkin, remove the seeds and cut the pumpkin flesh into small pieces. Put the pumpkin pieces in a saucepan with a little water and bring to the boil. Let the pumpkin simmer for 10 minutes until it is soft.
  • In the meantime, peel the apples, cut into cubes, add to the pumpkin for the last 5 minutes and steam with them. Take the pot off the stove and puree with a hand blender.
  • Put the saucepan with the puree on the stove, add the preserving sugar, cinnamon stick, orange juice and lemon juice and bring to the boil. Let simmer for about 4 minutes while stirring constantly.
  • Then pour the jam into the prepared jars, close tightly and turn upside down until completely cold.
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Written by John Myers

Professional Chef with 25 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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