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Pumpkin – Apple – Cognac – Jam

updated

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Ingredients for 4 servings:

  • 500 g pumpkin flesh, pitted and diced
  • 250 g apple, pitted and diced
  • 250 ml cognac
  • possibly apple juice
  • 500 g gelling sugar, 2:1
  • 1 pinch of cinnamon
  • 1 pinch(s) allspice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the pumpkin flesh in a large pot and sauté for about 10 minutes. Add liquid (apple juice) if necessary to prevent it from burning. Add the apple and sauté for a few minutes until softened. Purée with a hand blender until the desired consistency is reached. Add the gelling sugar and cognac and boil gently for about 5 minutes. Season with cinnamon and allspice to taste. While still hot, pour into clean jars with twist-off lids and turn upside down. This makes about 4 jars of 200 ml each.

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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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