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Pumpkin – Mango – Jam

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Ingredients for 1 servings:

  • 350 g pumpkin flesh (Hokkaido), in small cubes
  • 400 g mango(s), fresh, in small cubes
  • 250 ml orange juice
  • 500 g gelling sugar, 2:1
  • 1 tsp ginger powder

Instructions

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

Peel and deseed the pumpkin and mango, then cut into small pieces. Cook with the orange juice for about 10 minutes, until the pumpkin is soft. Then puree. Mix in the gelling sugar and ginger powder and cook for about 3 minutes. Then pour into hot, rinsed jars. Seal the jars and turn them upside down for 5 minutes.

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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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