Jam-head

When I continued my jam production today, I guess it was just a bit early in the day for a work that requires high-grade skills… To explain the heading: I thought (ok, maybe I didn’t really think at all) that it is a good idea to put my finger in the boiling hot pot with jam to taste it. Yeah. Not so clever, I can hardly write at the moment because my forefinger is placed on a freezer pack.

Anyway, I produced pumpkin-apple jam because some dear friends from Vienna and Graz visited me last year about this time and gave me a hamper full of Austrian delicate specialties. One of them was a glass of pumpkin-apple jam – a flavour I never ate before and couldn’t forget. I have to admit that the spicing of this jam was a bit different than mine, but the core flavour is the same.


Pumpkin-apple jam

500g apples (without apple cores and shells)

500g hokkaido pumpkin (without seeds)

500g preserving sugar (2:1)

juice of 1 lemon

~15g fresh ginger

1 teaspoon cinnamon

~10 tablespoons apple juice

1. Chop the pumpkin and steam it until it is soft. During this time you can chop the apples.

2. Cover the bottom of a pot with water and fill the chopped apples in it. Over the apples you can put the pumpkin. Cook the apples and pumpkin until the apples are soft.

3. Grate the ginger over the pot, add the cinnamon and lemon juice and puree everything. Now you have a pretty cloddish mush. Add spoonwise apple juice to it, till it gets a semi-fluid consistence.

4. Fill the preserving sugar to the pot and cook everything for at least 4min.

5. Fill the hot jam into very clean preserving glasses and turn them upside down for a few minutes to create a vacuum.

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