Sweet Vegetable Compote on Bread

Name: Sweet Vegetable Compote on Bread
Total time: 40 min
Yield: 8
Ingredients: 5.5 cups Hokkaido pumpkin (prepared weight); 1.667 cups Apricot (dried); 2 cups Orange juice; 1 unwaxed Orange (Grated peel); 3 tablespoons lemon juice; 2.25 cups Pectin (3:1); 4 Vanilla pod (seeds)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 40 min.

Ready in

My cookbook

Ingredients

Preparation

Ingredients

for 8 00 ml screw-top jars

5 ½ cups

Hokkaido pumpkin (prepared weight)

1 ⅔ cups

Apricot (dried)

2 cups

Orange juice

unwaxed Orange (Grated peel)

3 tablespoons

lemon juice

2 ¼ cups

Pectin (3:1)

Vanilla pod (seeds)

print shopping list

Preparation

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.