Preparation Cut the pumpkin in half and remove the seeds (these are best scraped out with a large spoon). Peel the pumpkin halves, cut the flesh into cubes of about 2 cm and bring to the boil with 500 ml of water in a covered saucepan. Next, cook the pumpkin over medium heat for 15-20 minutes with the lid off until two-thirds of the liquid has evaporated and the pumpkin flesh is soft. Weigh out 800 g of pumpkin pulp and cooking liquid.
Rinse the apples, drain well, remove the skin, cut into quarters and remove the core. Cut off the apple pieces and mash them with the lemon juice and the pumpkin pulp. Mix the fruit puree well with the nutmeg and the GelierZucker 3plus1 in a large pot.
Bring to a boil over high heat, stirring until the whole mixture is bubbling heartily. Then the cooking time begins! Make bubbling for 4 min, while continuing to stir staendgi.
Remove the saucepan from the stove. Hot rinsed jars quickly fill to the brim with the hot amount and close on the spot with screw cap.
Pumpkin Since the properties of different types of pumpkins are very different, for example, even zucchini belong to the pumpkins, they can not be arbitrarily interchanged with each other in cooking recipes.
Use for the listed recipe – therefore as indicated – week tasty nutmeg pumpkin.
Pumpkins contain little pectin and fruit acids.
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