Pumpkin jam with apples and rosemary
The pine-basil, camphor-like aroma of rosemary is an unusual complement to apples and pumpkin. It's usually paired with pears. But it's delicious. This jam is perfect for surprising guests with something unusual. It can be served immediately or used as a filling.
- Proteins: 0 g
- Fats: 0 g
- Carbohydrates: 0 g
- Total time:
- Time in the kitchen:
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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
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Pumpkin600 G
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Apples500 G
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Sugar750 G
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Rosemary (sprig)2 pcs
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Lemon1 pcs
Peel the pumpkin and cut it into cubes, add water and cook over moderate heat for 10 minutes.
Drain the pumpkin through a colander and pour 250 ml of the liquid into a saucepan. Add the sugar and lemon zest, bring to a boil, and cook, stirring, until the sugar dissolves.
Add the diced apples to the pumpkin and stir. Pour in the syrup and garnish with rosemary sprigs. Cook until the fruit is tender, about 10 minutes.
Place everything in a blender and blend until smooth.
Pumpkin jam with apples and rosemary is ready.
- 50 min
- 0 kcal
- 392
- 1 hour 5 minutes
- 0 kcal
- 616
- 40 min
- 0 kcal
- 166
- 1 hour 10 minutes
- 0 kcal
- 317
- 1 hour
- 265 kcal
- 2354
- 55 min
- 0 kcal
- 231
- 35 min
- 156.6 kcal
- 6743
- 1 hour
- 265 kcal
- 507