In the previous article, we looked at a pumpkin field and cooked pumpkin cream soup. Recently, however, during my trip to Upper Austria, I have tasted pumpkin-apple marmalade, which I liked very much and I was fascinated by this unusual combination. So I decided that I would try it out too. I bought a bigger pumpkin, cooked the soup and used the rest of the pumpkin for marmalade. I was very curious about the result. At first glance, it looks like apricot jam, but it has a slightly different consistency, rather mushy. It is not very sweet and its radiant color reminds me of beautiful September days full of sunshine.
If you like to experiment, you can try:
400 g pumpkin (I used Hokkaido)
600 g apples (rather sweeter varieties, I used gala)
50 ml of water
gelling sugar 2:1
Peel the pumpkin and apples and cut them into small pieces. Before cooking, drizzle them with lemon juice. Put in a pot, add water (apple juice can also be used) to make the pumpkin soften faster. When the pumpkin pieces are semi-soft, add gelling sugar, then cook with stirring. When the pumpkin and apples soften, smash them with a hand potato masher. Drip a little of the marmalade onto a porcelain plate, if the drop does not spread, the marmalade is ready. Fill in glasses, close them and turn upside down for about 15 minutes.
You can also try:
Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri
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