Well, have you already made a trip to the pumpkin field? At our place, the flower self-picking field turns into a pumpkin wonderland at some point and there I have already slammed it properly. In addition to the very best pumpkin risotto, we now offer pumpkin jam with apple and ginger. Here comes the recipe for you!
Pumpkin jam with apple and ginger – Late start to the jam season
All summer I did not cook a single jam! Maybe it’s because I can never control myself with strawberries and all are always gone before I could make jam from it. Even my favorite varieties zucchini and red onion jam I have not done a bit (the onion jam you have to try! I love her – she tastes best on cheese!) …
When I recently got some apples (not the most beautiful, but the most delicious!) From my parents’ apple orchard and they were so nice next to the pumpkin, I swung the simmering spoon for one Sunday and made pumpkin jam. Here comes the recipe for you!
Pumpkin jam with apple and ginger – that’s what you need
The quantities are sufficient for about 3 large glasses (250 milliliters). The details of pumpkin and apple refer to the peeled weight.
- 400 grams of pumpkin
- 300 grams of apple
- Juice of half a lemon
- 350 grams of jelly sugar 2: 1
- A little vanilla from the vanilla mill
- 1 cinnamon stick
- An about thumb-sized piece of ginger
Pumpkin jam with apple and ginger – that’s how it’s done
Peel apple and pumpkin and cut them into small cubes. Put them in a large pot and add the jelly sugar and lemon juice. Stir everything thoroughly and then let the pot stand for about 30 minutes so that everything can pass well. You can already give the cinnamon stick and the vanilla.
Then sterilize your glasses and boil the pumpkin apple mass. I let them boil about 3-5 minutes bubbly. Then rub the ginger into the mass, remove the cinnamon stick and work everything thoroughly with the blender. Off to the glasses and ready!
Enjoy the meal,