Friday, December 6, 2013


i love the idea of making preserves of winter fruit and veggies, like chestnuts and oranges, or like in this recipe, jam made of pumpkin and vanilla. image: christel exelmans
600 g pumpkin, peeled and cut into small cubes
juice of half a lemon
400 g sugar
1 vanilla pod
1 clementine and juice of 3 clementines
scrape the seeds out of the vanilla pod.
cut the peel of the whole clementine and cut into small pieces.
place all the ingredients, including vanilla seeds and pod, in a bowl and set aside for 24 hours.
bring to the boil the next day and let it simmer while stirring all the time, for 15 minutes.
remove the foam and pour the jam into sterilized jars. cut the vanilla pod into pieces and add to the jars.
cover and turn upside down for a few minutes.

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