Very budget delicious jam with a specific taste of apricots! The presence of pumpkin nobody even realizes! This recipe is good for cold Northern latitudes, where the apricots at the price of red caviar, and the winter and in the afternoon with fire not to find! This jam will delight You in winter with its bright Sunny color and summer flavor!))) The author proposes to add another 1 tbsp chopped candied ginger and a dash of nutmeg, I substituted anise seeds, and you can add spices according to your taste.
Ingredients
Purified pumpkin - 1 kg,
Dried apricots - 300 g.,
Sugar - 300 gr.,
Lemon - 1 PC.,
Hot water - 2 cups,
Pectin (in my case “confiture”) - 2 tsp
Anise (star anise) - 2 stars.
HOW TO COOK
Dried apricots cut into cubes, pour hot water and leave for 30 minutes.
Pumpkin cut into cubes 1x1 cm, I chopped in a food processor with the slicing “the cube”.
Lemon be cut into 4 pieces lengthwise and then slice each piece crosswise into thin slices with peels (I think lemon would be better cut into small cubes)
In a Cup to drain the water from the dried apricots, add sugar, heat(stirring) until a transparent syrup.
Pour the cubes of pumpkin, dried apricots, lemon, anise (star anise) and cook on low until the pumpkin is tender. I cooked, approximately 40-45 minutes.
Pectin mixed with 1 tsp sugar, pour in jam and cook for a minute or two.
Requesting jam on banks, let cool and put into the refrigerator for a week.
In a week when the pumpkin has absorbed the taste of dried apricots, the taste of the jam is changed, it will become quite apricot.
Creates a very nice flavor and texture contrast when the spoon falls alternately on a slice of dried apricots, pumpkin and lemon.
Enjoy your tea!!!
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