Usually a pumpkin grows very large and housewives often puzzle over where to spend most of it. I propose to cook pumpkin-apple jam. It is convenient to use as a filling for pies, bagels and rolls.
Step-by-step cooking recipe
Cut the apples into quarters, peel the seeds and chop.
Cut the pumpkin pulp into small pieces.
Put everything in a large saucepan, cover with sugar and set aside for 1 hour.
Put the pan on a slow fire, pour in water and boil for 20 minutes.
Puree the mass with an immersion blender.
Add citric acid and simmer for another 5 minutes, stirring frequently.
Arrange the hot jam in clean, dry jars and roll it up.
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