Marmelade de Citrouille

Pumpkin jam

Preparation info

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 3 kg/ lb pumpkin, diced
  • 700 g/

Method

Cook the pumpkin with a little water until soft. Add the sugar and cook for another hour, stirring frequently. Add the lemon juice, pour the hot jam into sterilized jars, cool and seal.