makes approx 4 large or 6 regular jars.
1.4kg Small pumpkins; peeled, deseeded and chopped into small cubes ( I used a variety called ‘Jack be Little’ from the garden).
2 cooking apples, peeled, cored and cubed.
1.35kg Granulated sugar.
juice of 1 lemon & 1 orange.
6 cardamon pods crushed, seeds removed.
A good pinch of cinnamon
A good pinch of freshly grated nutmeg
*put a couple of saucers in the fridge if you’re using the wrinkle test later, to check when the jam is ready.
1. Weigh the pumpkin after you’ve peeled and deseeded it. Add to a large, heavy based saucepan with the cooking apples and water. Bring to the boil…
View original post 194 more words