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Quince – pumpkin – jam

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Ingredients for 1 servings:

  • 500 g quince(s)
  • 500 g pumpkin flesh (Hokkaido)
  • 1 lemon(s), juice
  • 1 packet of vanilla sugar
  • 500 g gelling sugar 2:1

Instructions

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

Wash and zest the quinces thoroughly, then remove the cores and boil them until pureed, always adding a little water to prevent it from burning. Similarly, boil 500g of pumpkin until pureed. Then mix it with the juice of one lemon, vanilla sugar, and the preserving sugar and bring to a rolling boil for 4 minutes. Pour into jars, seal immediately, and turn them upside down for a few minutes. This quantity makes 4-5 jars.

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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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