500gr of pumpkin (peeled)
500gr of oranges (peeled)
peel of 2 oranges
juice of 1 lemon
50g peeled and grated fresh ginger
500gr of jam sugar (with pectin)
1. Slice the oranges and pumpkin in food processor.
2. Place pumpkin, oranges flesh, juice of lemon, sugar and grated ginger into a heavy-bottomed saucepan and cook on a low heat, simmer gently for approximately 30-40 min, stir often to prevent sticking.
3. Mean while cut the orange peel in small slices and put in a small pot with simmering water, cook for 10min and change the water. Do this 3 times- makes the peel soft and remove the bitterness.
4. Add the peels to jam and simmer gently another 20min to finish.
5. Spoon the hot jam into sterilised in oven jars and close immediately.
6. Turn up-side-down and let cool completely.
Technique: sterilised jars in oven
1. wash the jars in soapy water and rinse in clean warm water.
Allow them to drip-dry, upside down, on a rack in the oven set to 100C.
Turn off the oven when the temperature reaches 100 degrees
Leave the jars there while you make the jam.
Carefully remove the sterilised jars from the oven with oven gloves - try to avoid touching the insides of the jars with the oven gloves, which might introduce unwelcome bacteria.
