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Pumpkin-orange-apple jam

updated

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Ingredients for 1 servings:

  • 600 g pumpkin flesh (butternut)
  • 150 ml coconut milk
  • 1 kg gelling sugar 1:1 with pectin
  • 1 tsp, heaped orange zest
  • 1 tsp, heaped lemon zest
  • 1 tsp, heaped fresh ginger, finely chopped
  • 125 g organic orange(s), filleted and chopped
  • 1 tbsp lemon juice
  • 125 g apple, peeled, pitted, cut into small cubes
  • 50 g raisins

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with an Asian touch

Cut the pumpkin flesh into small cubes and place it in a saucepan. Add the coconut milk and cook the pumpkin until soft. Purée with a hand blender and let cool. There should still be some pumpkin pieces. Mix in the remaining ingredients, bring back to a boil, and simmer for 4 minutes. Pour into prepared jars, cover, and let cool.

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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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