Aromatic pumpkin jam with quinces, oranges and lemons
Ingredients
- 500 g pumpkin, peeled
- 500 g quince, peeled
- 900 g sugar
- ½ orange
- ½ lemon
Utensils
- knife
- grater
- cutting board
- bowl
- food processor
- pan
- sterilized jars
Instructions
- Purge the pumpkin in a food processor or grind it through a meat grinder.
- Remove the core of the quinces and cut the fruit into small pieces.
- Place in a large bowl, cover with sugar and leave for about 8 hours.
- The zest of the citrus fruits Grate and then peel the fruit.
- If the citrus fruits have a thick white skin, it should be removed because of the slightly bitter taste.
- Cut the citrus fruits into small pieces.
- Put the quinces in a saucepan.
- Pumpkin, orange and lemon, mix well.
- Bring the jam to the boil.
- Add the zest of the citrus and let it simmer for 40-50 minutes while stirring.
- Then remove from the heat, pour into sterilized jars and seal tightly.
- Place the jars on the Turn head, cover and let cool.
- Store pumpkin jam in a cool place.
If the lemon has a thin white skin underneath the peel, it can be left on.
