Orange and Pumpkin Jam
Plenty of vitamin A from the Hokkaido pumpkin supports good vision and ensures beautiful skin. The plant dyes from the pumpkin provide cell protection and the potassium it contains supports kidney activity.
What is essential for a good fruit spread? That's right, you need good bread! And to match the pumpkin season we recommend our spelt and oat bread with pumpkin to go with the pumpkin jam.
Rinse pumpkin, cut in half, remove seeds and cut flesh into cubes. Rinse oranges in hot water, peel 2 oranges, cut peel into thin strips and squeeze the juice from oranges.
Mix orange juice with 100 ml (approximately3 1/2 ounces) of water and pumpkin cubes in a pan and bring to a boil. Cook over medium heat until pumpkin cubes are soft. Pour through a fine sieve into a new pot.
Add orange peel, cinnamon and sugar to the pot. Bring to a boil and cook for 4 minutes until bubbly. Pour into prepared jars. Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/. Store in a cool, dark place.