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Recipes from the Behr Kitchen

Apple Orange Pumpkin Jam
Ingredients for 0 people
500g Hokkaido pumpkin flesh
500g apples (cored and peeled)
400ml orange juice
1 vanilla pod, the seeds
80ml lemon juice
700g preserving sugar 2:1

Coarsely grate the pumpkin flesh and apples and together mix thoroughly with the other ingredients in a large pan. Bring the pan to a boil over a low heat, stirring frequently and, following the instructions on the sugar packet, cook at a rapid boil. Then test to see if it sets. If it does not set sufficiently, extend the cooking time by 1 or 2 minutes.
Ladle into thoroughly cleaned jars while still boiling hot.
Tip: An additional way to disinfect the lid before screwing tight is to use a high-proof alcohol, such as rum. Pour off the alcohol if necessary. Tightly screw on the lid after filling and tun the jar upside-down for about 10 minutes.
Preparation time
0 Min.