Berry and fruit jam have long become familiar on our tables. When I once again wanted something new, I decided to try to cook it from pumpkin. I share the recipe and the result! A real find for long autumn and winter evenings.
Ingredients
Step-by-step cooking recipe
Peel the pumpkin, remove the seeds and finely chop it into a saucepan or an enameled basin.
Cover the pumpkin with sugar, stir and bring to a boil over medium heat, stirring.
Remove the workpiece from the stove and leave it to cool overnight.
Add cinnamon sticks and boil the jam again. When the cubes begin to become more transparent, add citric acid.
Cool and boil the jam 1 or 2 more times, depending on the consistency you want to get. Roll it up in cans.
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