Jam Pumpkin (kestenka)

Ingredients
500 g pumpkin (kestenka)
1 kg zahahr
1 tsp (5 g) tartaric acid
juice of 1 lemon
1 liter of water
Method
Pumpkin cleaned of seed, peeled and grate or cut into shapes. Boiled in water for 2-3 in 10 minutes. The sugar and water is cooked sugar syrup. Add the boiled and drained of water pumpkin and boil to thicken the syrup. 2-3 minutes before removing from heat and add the tartaric acid dissolved in a little water and lemon juice. Finished jam packed into jars.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002

Comments

I made in January last year and I am very disappointed. If I close my eyes will not know what I eat. Maybe I'm not able, but the second time will not do. Ratchet is much nicer.

discharge of water from boiling wasted pumpkin.

Which pumpkin kestenka? -White Know, violin and yellow / yellow /.