Pumpkin and apple jam with Zhelfix – a recipe for the topping and layering with step-by-step photos

The new thickener, Zhelfix, is simply pectin with activators. It already contains citric acid and an additive that enhances the action of the main component. This makes making preserves and jellies much easier. So, if you haven't tried making jam with Zhelfix yet, this recipe will help you get started.

Nutritional value per serving

0 kcal

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

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Time in the kitchen: 20 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 with Zhelfix

Ingredients

Servings

Pumpkin

750 G
Apples

500 G
Zhelfix

30 G
Sugar

500 G
Citric acid

5 G
Vanilla sugar

10 G

Preparation

Step 1

Cut the peeled and seeded pumpkin into long cubes and place in a saucepan. Add the apples, cut into pieces.

Step 2

Now sprinkle the Zhelfix and vanilla sugar on top, along with citric acid, and add water. The acid isn't needed so much to activate the pectin as to bring out the pumpkin flavor.

Step 3

Add beet sugar and stir until all the additives are mixed with the fruit pieces.

Step 4

Bring to a boil over medium heat and simmer for 20 minutes. Stir with a flexible spatula at the beginning of cooking to avoid damaging the pumpkin and apple pieces.

Step 5

Grind the fruit with an immersion blender until you get a homogeneous and smooth puree without lumps.

Step 6

The pumpkin and apple jam is ready. Pour into sterilized jars and seal with boiled lids. One serving will yield about 800 ml of jam, if you don't save the jam bowl for tasting.

Which Zhelfix should I choose?

At the time of writing, there are three varieties of thickener: green (1:1), orange (2:1), and blue (3:1), where the numbers indicate the ratio of fruit and vegetable portion to sugar in the recipe.

This recipe uses orange-colored Zhelfix. If you use the green variety, the mixture will be less thick. Use the blue variety, and you'll get something almost like marmalade. Feel free to experiment.

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