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Pumpkin Jam Pineapple

Yields1 Serving

Ingredients:
 A pineapple
 1.50 kg pumpkin peeled and seeded
 Sugar (same weight as pineapple and pumpkin put together, should be around 2.5Kg)
  Juice of a lemon or 45 ml of reconstituted lemon juice (or citric acid powder)
IMPORTANT: Liquid pectin may be needed, from one squash to another I had to adapt a bit more to the 2010 season. To avoid a surprise, use 2 sachets of liquid pectin with the proportions of this recipe.
Preparation
1

Cut the pumpkin pulpit into 1.5 cm cube.

Pare the pineapple by removing the bark and the heart.

Cut the pineapple into 1.5 cm pieces.

Weigh your fruit to know the amount of sugar to put in the recipe.

2

In a bowl, put the pumpkin, pineapple, lemon juice and sugar.

Let macerate one night on the counter.

Pour into a saucepan.

Bring to a boil, stirring regularly.

3

Skim, skim and foam because it’s a lot of scum and it has a wonderful smell common to pineapple and strawberry.

Yes, yes it will feel as if you were making a strawberry jam!

Cook over high heat until the pumpkin and pineapple cubes are translucent and the syrup thickens.

4

Check the jam with a cold plate, candy thermometer or your usual pifometer.

I got a yield of about 11 jars of 250ml.

Stuff in sterile jars, leaving 1/4 of Po under the neck.

5

Enjoy your meal from

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Transport

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