Red Kuri & Apple Jam
Servings: 4 jars
Ingredients
- 1 kg of Red Kuri squash flesh
- 5 apples
- 800 gr of sugar
- 2 vanilla pods
Instructions
- Grate the flesh of the pumpkin. Peel, seed and cut apples into small cubes.
- In a large salad bowl, in alternating layers, put the pumpkin, sugar, apples and vanilla beans split in length and seeded. Cover.
- Let macerate overnight.
- The next day, put the mixture in a pot and cook for about 1 hour, stirring during cooking. After cooking, remove the vanilla pods.
- The jam is ready to be jarred when it becomes translucent or a few drops on a cold plate freezes.
- To finish, put hot jam in jars and close. Flip the jars and let cool completely.