Although pumpkin is not a fruit, pumpkin jam is often too sweet and cloying. It's not always possible to adjust the amount of sugar, because sometimes it's just the fruit itself. In this case, the sourness of sea buckthorn will help perfectly.
Ingredients
- Pumpkin (pulp) – 900 g
- Sea buckthorn - 300 g
- Sugar - 800 g
Step-by-step cooking recipe
Cut the pumpkin into cubes, simmer until soft and grind into a puree.
Separately chop the sea buckthorn with a blender.
Mix both purees, add sugar and bring to a boil.
Boil the jam for 15 minutes, add spices if desired and roll it into sterile jars.
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