Pumpkin and Apple Jam for Winter

In this jam, the flavors of pumpkin and apple come together beautifully!

Recipe author

Servings:

Pumpkin

0.5

Apples (Antonovka)

0.5

Pears

Lemons

Walnuts

Water

250

Sugar

1.2

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 2 % 1 g

Carbohydrates 98 % 46 g

191 kcal

GI: 6 / 0 / 94

I love visiting people. Once I ended up in a house with a cellar of an unusual shape for me—round. While I was studying the underground structure with interest, my hostess was picking out preserves for the table. Curiosity is its own punishment. On one of the shelves stood jars with colorful labels, and I asked why those in particular. She explained that this was the unusual food—jam made from unexpected ingredients—and even let me pick a jar at random. Over tea it turned out to be pumpkin jam with apples. She shared the recipe with me, and now I'm sharing it with you. To make it pretty, cut all the fruits and vegetables into shapes—and if you can't, no worries, just do your best. Trim and peel the pumpkin to get the flesh, then sprinkle it with sugar and leave it overnight. By morning it will have released its juice; pour in the water and add all the chopped fruit—apples, pears, and the nuts. The jam is cooked in 4 rounds, otherwise the pieces won't hold their shape. During the third round, add finely chopped lemon (scald it with boiling water first). And in the fourth round, at the very end, add a tiny bit of vanilla. Seal it hot in jars. The result is gorgeous: the jam comes out multicolored, full of fruit pieces, and very tasty. Make it—you won't regret it.

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