Pumpkin Jam

For the pumpkin jam, chop pumpkin and apples/pears and boil in a little water until soft. Squeeze lemon and add.

Puree everything. Add a pinch of cinnamon and some nutmeg. Mix Gelierfix with 2 tablespoons of granulated sugar (of the total amount) and bring to the boil.

Add remaining sugar and boil for a few minutes. Make a gelatinization test on the plate. Pour the pumpkin jam into clean jars and turn upside down for 10 minutes.

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