Pumpkin Orange and carrot jam
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Total preparation time: 50 min.
ingredients
- 1 kg of pumpkin (eg nutmeg) *
- 1 kg of oranges (necessarily with edible peel!)
- 500 g yellow beets (= carrots) *
- 1 tsp ginger
- 1 teaspoon cinnamon
- (1 lemon, if the oranges are very sweet)
- 750 ml of juice (eg orange, yellow turnip, a little lemon)
* = Net weight without shell or sections
preparation
- Wash fruit and vegetables well, cut into small cubes, add to the pot with juice and spices.
- Approximately Simmer for 15 minutes until soft.
- Now add the jelly sugar, puree everything well and boil for at least 5 minutes.
- Put in glasses.
Tips
If the gelling sugar is in it, taste and season if necessary or more pure lemon juice.
Stir well while cooking and watch out for splashes.
Put the jars and lids in hot water before making the jam, then remove them from the water just before filling them.
Close the lid well.
Immediately after capping, place the glasses on the lid for at least 24 hours.
Glasses that are not void after 24 hours (click sample) eat quickly or freeze.
Click test = if a glass is closed properly, the lid can not be pressed in, as with canned goods.
Have fun cooking and enjoy! ?
