Pumpkin and Apple Jam – A Recipe for Topping and Layering with Step-by-Step Photos

This delicate pumpkin-apple jam with its delightful aroma is a treasure trove of vitamins and minerals. Thanks to minimal heat treatment, it retains all the richness of nature's richness. The jam can be preserved for the winter or used immediately, stored in the refrigerator.

Nutritional value per serving

120 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 100 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 5 minutes
Time in the kitchen: 25 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Pumpkin and apple jam

Ingredients

Servings

Pumpkin

500 G
Apples

250 G
Water

100 ml
Sugar

750 G
Lemon juice

1 tbsp
Vanilla sugar

1 tsp

Preparation

Step 1

Cut the pumpkin into pieces, place it in a saucepan and add half a glass of water.

Step 2

Place over medium heat, bring to a boil, and reduce to low. Cover and simmer, stirring occasionally, for about 20 minutes until softened. Then cool and strain through a coarse sieve or blend in a blender.

Step 3

Make apple puree in the same way: peel, cut into pieces, and cover with the remaining water. Cook for 20 minutes and puree. Combine the apple and pumpkin puree in a large saucepan.

Step 4

Add vanilla and beet sugar. Mix well until all ingredients are combined.

Step 5

Cook the jam over low heat for 15-20 minutes, stirring occasionally.

Step 6

Place the pumpkin and apple jam into sterilized jars and seal with boiled lids.

Pumpkin spices

Pumpkin and apple jam is originally made with vanilla bean. However, if you prefer, you can omit this ingredient and replace it with vanilla extract, cinnamon, or another spice. You can choose the same toppings as those used for pumpkin pie.

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