Pumpkin, Sweet And Sour; Strawberry Jam - Silvercrest SEAD 1800 A1 Bedienungsanleitung

Pumpkin, sweet and sour

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Strawberry Jam

16
2 kg Pumpkin
1/2 l Vinegar
1 l Water
1/4 l Wine vinegar
1 kg Sugar
Juice and rind of one Lemon
a Ginger root ( fresh ginger cut into slices)
a stick of Cinnamon
a few Cloves
Preparation
Halve the pumpkin and remove the pith. Peel the pumpkin and cut it into small
cubes. Weigh the pumpkin cubes and wash them. Cover them in a bowl with a
diluted vinegar solution (use a 1/2 liter of vinegar and 1 liter of water for 2 kg of
pumpkin fl esh). Let the pumpkin cubes stand in it for 12 hours. On the next day,
pour the solution away and leave the pumpkin cubes to drain well.
Prepare the decoction out of:
1/4 liter wine vinegar, 1 kilogram of sugar, the juice and rind of 1 lemon, 1
sliced fresh ginger root - as a substitute, 1/2 teaspoon ginger powder, 1 stick
of cinnamon, some cloves (about a tablespoon full, as a substitute, ground).
Boil the decoction up and cook the pumpkin cubes in it until glassy.
Fill the pumpkin cubes into preserving jars. Bring the decoction to the boil and
then thicken it. Pour it over the pumpkin cubes and seal the preserving jars.
The preserving jars may only be fi lled to 1/3!
Let the pumpkins cook at 90°C for about 30 minutes in the preserving boiler.
Remove the stalks and wash the strawberries. Puree the strawberries. Sprinkle
them with preserving sugar at a ratio of 1:1 (1000 g of strawberries to 1000 g
of sugar). Let it stand overnight and stir it occasionally.
Fill the strawberries into preserving jars (fi ll them to only only 2/3 full) and seal
the jars well.
Let the strawberries cook at 80°C for about 25 minutes in the preserving boiler.
SEAD 1800 A1