Pumpkin and Carrot Jam Recipe
Take advantage of seasonal products to make homemade jam! Like the autumn pumpkin, which you can use with carrots, to create canned sweets, like this recipe that Eva Arguiñano proposes.
Ingredients of the recipe for Carrot and Pumpkin Jam:
- 2 kg pumpkin
- 1/2 kg of carrots
- 1 kg of sugar
- 1/2 loaf of bread
Preparation of the recipe for carrot and pumpkin jam:
Peel the pumpkin and the carrots and cut them into dice. Put them in the casserole with the sugar, cover (so that it releases water) and let it simmer for 30 minutes. Go through the pass-through.
Sterilize (cook for 10 minutes) glass jars. Fill them with the puree still hot and let it cool in the boats.
Once cold, make one semi-preserved with some of them, for that, cover the jars with baking paper (circularly cut the size of the jar) soaked with brandy and close them. Keep these jars in the fridge for up to 3 months.
On the other hand, to do the conserve, close the jars, put them in the pot and cover them with water (a finger on the lid), close and cook for an hour. You can keep these jars in a cool place for up to a year.
Toast a few slices of bread in the toaster, brush them with butter and accompany with the jam.
Jams, by their composition, are sweet foods that are usually used as a complement to breakfast, as well as a host of recipes. They are a good alternative for when the fruit spoils.
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