Pumpkin Jelly

Remove the strings and seeds from the peeled pumpkin and cut the yellow, juicy flesh into small pieces. The pieces finely shave or possibly grate and fill a saucepan to three quarters. Pour red wine vinegar (about 1 L per 5 half kilos of pumpkin) over it. Leave to stand for two days with the lid closed, then bring to the boil and press the whole thing through a dish.

Add 1 kg of sugar to one liter of juice, mix and cook on the stove for 4 to 5 hours, fill hot into sealable jars This jelly will be brown and thick like honey

Squeeze out the crockery. Add 450 to 50 g of sugar to 1 L of juice and bubble like jelly until the sample becomes tight on a cold plate

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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