- 1 kilogram Pumpkin pulp
- 2 Lemons
- 2 Cinnamon sticks
- 1 tablespoon chopped Ginger root
- 1 kilogram Apples
- 1 kilogram Jam sugar
Dice pumpkin into small pieces. Rinse apples, peel, core, quarter and dice. Remove zest from lemons and squeeze juice. Place pumpkin, lemon juice, lemon zest with the spices in a large pot. Cook pumpkin until almost soft, approximately eight minutes, then stir in apple cubes and jam sugar. Bring to a boil and cook for about five minutes. Remove cinnamon sticks and transfer to prepared jars.
Tip: To preserve the jam for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
Storage time: 4 months.