Apple-Pumpkin Jam Recipe

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Happy Friday loves! I’m quite glad that Friday has arrived – the weeks keep getting busier towards Christmas. Last weekend I’ve been busy cooking up some recipes again in my kitchen – it surely never gets dusty in that area of the apartment. Since I’ve been a little kid I’ve always loved the kitchen. I loved watching my mom prepare dinners when I was younger, loved watching her make cakes on the weekends or for our birthdays, and loved some of those traditional recipes my grandma would throw out from time to time when I visited her. Nowadays it seems to be more my grandpa that turns up the stove and prepares meals when we visit – and I must say he is amazing at it! I’ve already stolen so much inspiration from him, though generally, from my whole family. As much as I love trying out new recipes and playing around in the kitchen, it’s always nice to know those meals that will work out perfectly just because they have been perfected throughout decades. My mom used to make super much jam, the whole year round, with all types of fruit. She still does them from time to time, though because we all live in different places she obviously doesn’t make heaps anymore.

Last weekend I made several glasses of apple-pumpkin jam paired with a hint of cinnamon. It tastes amazing – with a great emphasis on the apple and gives a great splash of color to any bread in the morning. Actually, I’ve been using it daily so far, be it on my bread or in my morning porridge. A hint of fruit never is a failure in taste in my eyes. The recipe makes about 8 medium glasses and when closed properly, they stay well for months. Of course it’s also possible to only do half of the recipe, or even less – but I always prefer a few glasses too much rather than too little. It’s also a great little present for your loved ones – be it for a birthday, christmas, or just in general.

What you need

1.2kg Hokkaido Pumpkin
1kg apples (I mixed sweet and sour ones)
1kg brown sugar
juice from ½ a lemon
200-250ml still water
2 teaspoons cinnamon
2 packs Confi-Vite from Coop (gelling agent/thickener 2:1, fruit:sugar)

What to do

1) Cut the pumpkin into squares and take out the seeds (no need to peel it)
2) peel and cut the apples into the same size and remove the seeds as well
3) place the pieces into a large cooking pot together with the lemon juice
4) turn the stove on medium heat and cook the pumpkin and apple until they are soft enough to puree
5) once they are soft, puree them slightly
6) add the sugar, water and gelling agent (Confi-Vite)
7) continue to puree it until you have reached your desired texture (I always love keeping some pieces in)
8) now that everything is much more sauce-like in texture, turn the heat up and let it boil for 5 minutes
9) now fill everything into the pre-cleaned jars (I usually turn them upside down before filling them so nothing gets inside). Once a jar is filled, close it with the appropriate lid and turn it upside-down.
10) After all glasses are filled and upside down for about 10 minutes you can turn them normal again – note that you should hear a popping-sound, which means that they are closed fully (air-proof) and will thus stay good much longer

Now you can

1) eat it all up on warm toasts, on bread, waffles, put some on top of porridge or any other way
2) store them in a dark, dry room 
3) give them away as little presents to your dearest ones

Do let me know of how your jam turned out, if you’ve made any amendments to the recipe or found even more creative ways to eat it – I’m always interested in seeing what my readers make out of it!

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