Apricot-pumpkin jam "Morning in Yerevan"

Description

Last year I spent a vacation in Yerevan. One of the best memories is the Breakfast when we were served coffee in a jam, brewed by the hands of my dear landlady... Try it with fried toast, ice cream and a Cup of coffee!

Ingredients

Apricot

2500 g
Pumpkin

500 g
Sugar

2000 g
Lemon

1 piece
Cinnamon

1 tsp
Gelatin

20 g

Cooking

Apricots wash, remove the bones. This recipe is good because it allows you to process all substandard - prezrenie and wrinkled fruit.

Apricots and squash them in a meat grinder and add sugar to fruit juice is given. There is a small nuance. The pumpkin must be pre-peel and seeds and freeze. After thawing the pumpkin flavor becomes much milder and does not interrupt the taste of other ingredients, but only gently accentuates them.

Soak gelatin.

Put on to cook our jam. Add to fruit juice, and lemon zest. Pour a teaspoon of ground cinnamon. Cook on slow fire, periodically stirring occasionally, 30-40 minutes, so the jam is slightly thickened.

During cooking be sure to remove the foam!

40 minutes after the start of cooking, add the swollen gelatin. Warm the marmalade, but do not let it boil. Pour in the preliminary sterilized jars and preserve. I'm out of this volume of products turned out 2 bottles of 750 ml and 3 bottles of 500 ml.

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