Filter
Reset
Sort ByRelevance
Erin A.
Pumpkinjam'
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the pumpkin open, spoon out the seeds and peel off the skin.
-
Mix the flesh, in coarse pieces, with the remaining ingredients in a pan. Boil to a low setting until almost all of the moisture has evaporated.
-
Remove the cinnamon and ginger and mash the pumpkin with a hand blender or blender until a velvety mixture.
-
Pour the warm jam into the pots, turn the lids on and turn around. Let it cool down and then put into use in the refrigerator.
Blogs that might be interesting
-
15 minSide dishfennel bulb, olive oil, garlic,candied fennel -
20 minAppetizerwalnut, mixed mushroom, olive oil, garlic, balsamic vinegar, honey, oak leaf lettuce, mixed leaf lettuce, blue cheese,forest mushroom salad with blue cheese -
60 minSide dishsomething crumbly potatoes, grilled peppers in a pot, garlic, fresh coriander, bunch onion, avocado, Red wine vinegar, red pepper sauce,guacamole with baked potato -
20 minSide dishfresh red cabbages, root parsley, red chicory, mandarin, mayonnaise, sriracha hot chilisauce, sun-ripened pomegranate seeds, fresh boiled and peeled crayfish,salad with red chicory, carrot parsley and mandarin
Nutrition
245Calories
Sodium0% DV0g
Fat2% DV1g
Protein8% DV4g
Carbs18% DV54g
Fiber16% DV4g
Loved it