Sweet Vegetable Compote on Bread

Sweet Vegetable Compote on Bread
15 min.
40 min.
Ready in


for 8 00 ml screw-top jars
5 ½ cups Hokkaido pumpkin (prepared weight)
1 ⅔ cups Apricot (dried)
2 cups Orange juice
1 unwaxed Orange (Grated peel)
3 tablespoons lemon juice
2 ¼ cups Pectin (3:1)
4 Vanilla pod (seeds)
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Preparation steps

Step 1/4
Finely dice the pumpkin flesh and the apricots and put into a large pan with the orange juice and grated peel. Slit the vanilla pods open lengthwise and scrape the seeds into the pan. Mix and cook over a low heat for about 20 minutes until soft.
Step 2/4
Puree very finely and leave to cool. Stir in the lemon juice and preserving sugar and bring to a rolling boil, stirring.
Step 3/4
Boil for 3 minutes, then immediately pour into clean jars. Seal and stand upside down for 5 minutes, then turn over and leave to cool.
Step 4/4
Serve on buttered wholemeal bread.