Thursday, 31 October 2013
Pumpkin and apple jam
Making jam was a useful way to use up the mountain of pumpkin flesh and a batch of apples from our garden in London ensured we had a supply of pectin to set it (though the jam emerged as a soft set).
Peel, core and chop the apples and put into a preserving pan with the same weight of chopped pumpkin flesh. Add a bit of water to cover the bottom of the pan. Bring to the boil and then simmer until the fruit is soft. Add sugar - the same weight as the total of pumpkin and apple. Bring back to the boil and keep on a rolling boil until the setting point is reached (put a dollop onto a plate, let it cool and check to see if it has set). Then put into hot, sterilized jars.
Don't waste the apple peel and cores - boil them up to make a jelly.