Monday, 25 November 2013
How to make pumpkin jam - the video
My latest video, how to make pumpkin jam. As pumpkins have no pectin, I used appled to set the jam. Use equal weight of apple and pumpkin and sugar used should equal the total weight combined of apple and pumpkin. Add a bit of water after the pumpkin and apple has gone into the preserving pan, enough to stop any burning whilst the fruit heats up and boils. Then add the sugar and boil until the setting point is reached.
We still have three very large pumpkins to use up so watch out for our forthcoming videos on bread, pies, chutney and pancakes and anything else you can think of.