Jam pumpkin with sea-buckthorn juice
76 65 минут 4 порции
I hasten to offer you, my dear cooks, the recipe is amazingly delicious, very interesting and unusual jam. He got me from a friend that I recently looked at the tea. Dooooolgo I guessed what this wonderful zagotovochka and orange with carrot and apricot seemed to me :) Now, with the permission of girlfriends, share the recipe with you!
Ingredients for Jam pumpkin with sea-buckthorn juice
Step by step instruction of cooking Jam pumpkin with sea-buckthorn juice
Pumpkin cut into small cubes, cover with sugar and leave for 3-4 hours to let the pumpkin juice. I usually cook marmalades and jams in a copper basin.
The pumpkin with the sugar, put on fire, bring to boil, cook for 10 minutes (or until the pumpkin is soft).
At this time, sea buckthorn juice. I did it the old fashioned way: with a pestle through cheesecloth.
2 cups of sea buckthorn I got 1 Cup of juice.
Juice pour into a bowl to pumpkin, simmer another 10 minutes.
The resulting mass of the blend (in a blender or with a potato masher - whatever you like and prefer), cook for another 35-40 minutes. The jam should thicken.
Ready jam to put in sterilized jars, close with screw caps.