Pumpkin and Apricot Jam

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Recipe Pumpkin and Apricot Jam crystallized sugar cinnamon grated nutmeg vanilla stick clove

AuteurPierre-Emmanuel MalissinDifficultéFacile
Portions1 portion
Préparation45 minsCuisson30 minsTemps total1 h 15 mins
  1 kilogram of non-peeled pumpkin flesh (2.205 lb
  35 oz)
 
  350 grams of dried apricots (12.40 oz)
 
  900 grams of crystallized sugar (32 oz
  2 lb)
 
  50 cl of water (17 fl oz)
 
  For a spicy variant:
 
  1/2 tablespoon of cinnamon
 
  1 pinch of grated nutmeg
 
  1 vanilla stick
 
  1 clove
1

The day before, boil the water then soak in the dried apricots. After 24 hours, drain the water while retaining the water. Cut the flesh of the pumpkin in cubes. Place them in a big stainless steel saucepan.

2
3

Add the water from the soaked apricots and let this cook for about 30 minutes. Drain them, blend them in a vegetable mixer to a fine grid. Pour back the puree obtained in the saucepan, then add the crystallized sugar and the rehydrated apricots.

4
5

Go on with the cooking for another 30 mins while placing first the saucepan on low heat, time for the sugar to melt, then on medium heat, while stirring non-stop.

6
7

Pour the preparation in pre-sterilized and drained glass jars. Cover immediately each jar with a cellophane sheet. Seal with an elastic.

8
9

For a spicy variant, add the cinnamon, the grated nutmeg, the vanilla stick cut lengthwise and the clove (take out the two last spices at the end of the cooking). Replace part of the apricots by an assortment of dried fruits (figs, raisins, prunes).

Ingrédients

  1 kilogram of non-peeled pumpkin flesh (2.205 lb
  35 oz)
 
  350 grams of dried apricots (12.40 oz)
 
  900 grams of crystallized sugar (32 oz
  2 lb)
 
  50 cl of water (17 fl oz)
 
  For a spicy variant:
 
  1/2 tablespoon of cinnamon
 
  1 pinch of grated nutmeg
 
  1 vanilla stick
 
  1 clove

Instructions

1

The day before, boil the water then soak in the dried apricots. After 24 hours, drain the water while retaining the water. Cut the flesh of the pumpkin in cubes. Place them in a big stainless steel saucepan.

2
3

Add the water from the soaked apricots and let this cook for about 30 minutes. Drain them, blend them in a vegetable mixer to a fine grid. Pour back the puree obtained in the saucepan, then add the crystallized sugar and the rehydrated apricots.

4
5

Go on with the cooking for another 30 mins while placing first the saucepan on low heat, time for the sugar to melt, then on medium heat, while stirring non-stop.

6
7

Pour the preparation in pre-sterilized and drained glass jars. Cover immediately each jar with a cellophane sheet. Seal with an elastic.

8
9

For a spicy variant, add the cinnamon, the grated nutmeg, the vanilla stick cut lengthwise and the clove (take out the two last spices at the end of the cooking). Replace part of the apricots by an assortment of dried fruits (figs, raisins, prunes).

Pumpkin and Apricot Jam

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