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🍳 Autumn Jam Made from Pumpkin and Lemon

596 kcal · 30 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin (1,2 kg flesh)
• 1 kg jam sugar (2:1)
• 3 lemons (untreated)
• 400 ml orange juice
• 200 ml white wine
• 3 cloves
• Ginger (to taste)
• 2 tsp vanilla sugar

Instructions

1. 1. Cut the pumpkin in half and remove the inside including the seeds.
2. 2. Peel off the pumpkin skin.
3. 3. Cut the flesh into small cubes.
4. 4. Place the pumpkin cubes into a large pot.
5. 5. Mix the cubes with the jam sugar.
6. 6. Let the mixture sit for about one hour.
7. 7. Grate the peel of two lemons.
8. 8. Squeeze the juice from these two lemons.
9. 9. Slice the third lemon into thin slices.
10. 10. Rinse the screw-top jars in hot water.
11. 11. Let the jars drip dry on a dish towel.
12. 12. Add the lemon peel, juice, and slices to the pumpkin.
13. 13. Add the orange juice and white wine.
14. 14. Add the spices.
15. 15. Bring the mixture to a boil.
16. 16. Cook the mixture until the pumpkin is soft.
17. 17. Continue cooking until the setting point is reached.
18. 18. Remove the clove spices from the jam.
19. 19. Turn the screw-top jars upside down.
20. 20. Fill the hot jam into the jars using a metal measuring cup or ladle with a filling ring.
21. 21. Clean the rims of the jars.
22. 22. Seal the jars immediately.
23. 23. Place the jars on their lids to create a vacuum.
24. 24. Repeat the process until all the jam is bottled.
25. 25. Turn the jars back over after about five minutes.

Nutrition per serving

• kcal: 596
• Protein: 2 g · Fett/Fat: 0 g · Carbs: 138 g