At first it seems that pumpkin with viburnum – even sounds a little strange. But this is exactly up to the first spoonful of such a wonderful jam. Just be sure to choose a ripe sweet pumpkin, and this will override the light natural astringency of viburnum.
Step-by-step cooking recipe
Cut the pumpkin into cubes, add a couple of tablespoons of water and simmer until soft. Grind it into a puree.
Pour boiling water over the viburnum, boil for 5 minutes, put it in a colander and rub through a sieve.
Mix the pumpkin and viburnum puree, add sugar and lemon juice, and bring the jam to a boil.
Boil it to the desired density over low heat and roll it into sterile jars.
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