pumpkin mustard

Ingredients for 1 servings:

• 1 kg pumpkin flesh or mango flesh
• 3 lemon(s) (organic), untreated
• 350 g brown sugar
• 1 sachet of Gelfix super (3:1)
• 100 g mustard (Dijon)
• 100 g mustard powder
• ½ tsp sea salt
• ½ tsp pepper
• some white wine or water or apple juice
• 100 ml water

Instructions

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

or mango mustard – sweet mustard

Cook the fruit pulp with a little white wine, water, or apple juice until soft, then puree. While cooking, finely grate the lemon zest and squeeze out the juice. Then, combine the juice and zest with 100 ml of water in a saucepan. Simmer for about 20 minutes, then let it cool slightly. Cool the fruit puree in the same way. Add the mustard powder and Dijon mustard to the lemon juice. Mix briskly; the mustard powder will swell quickly. Mix the sugar with the gel-fix according to the manufacturer’s instructions and add to the fruit puree. Now make a jam. After the specified cooking time, remove from the heat and add the mustard mixture, stirring with a blender or whisk. Let everything cook together for another minute, stirring continuously. Season with sea salt and pepper. Now fill into prepared jars and seal (proceed as for jam). This sweet and spicy paste goes well with cheese or sausage, but white sausages also thrive in it. A sophisticated salad dressing with white wine vinegar and black pepper also tastes great with it, for example with endive salad.