User Manual

Jams and preserves 225
Sweet and sour pumpkin [Index: ]
MCRC00902066_BO_Kuerbis_suess_sauer-010_F39MCRC00918013_SE_Kuerbis_suess_sauer-011MCRC00900585_NF_Kuerbis_suess_sauer-022_RZ0PreservesPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts
For 4 one-litre jars
Large perforated steamer
PUMPKIN:
2 kg pumpkin, e.g. French muscat pumpkin,
peeled and de-seeded
650 ml white wine vinegar
650 g sugar
1 vanilla pod
2 organic lemons
Per jar
832 kcal, 188 g carbs, 1 g fat, 7 g protein,
15,7 BU
PREPARATION
1. The day before, cut the pumpkin flesh into even, bite-sized pieces. Mix the diced pumpkin with the
white wine vinegar and add enough water to completely cover the pumpkin pieces. Leave to infuse
for 24 hours, ideally in the refrigerator.
2. Drain the pumpkin in a sieve, reserving the liquid. Boil all of the sugar in some of the reserved
liquid until syrupy.
3. Slice open the vanilla pod lengthways, scrape out the pulp and cut the pod into quarters. Wash
the lemons, peel thinly, halve and squeeze out the juice.
4. Thoroughly clean and dry the jars. Boil the rubber rings in water for several minutes and then put
into cold water.
5. Add the rest of the liquid, vanilla pulp, vanilla pod, lemon juice and zest to the syrup mixture. Place
the pumpkin into the syrup in batches and boil until the pumpkin pieces are translucent. Remove with
a slotted spoon. Distribute between the jars and fill up with the syrup. Preserve as indicated.
Jars in the large perforated steamer, level 2Steaming
Setting procedure:
Steaming
100 °C
Cooking time: 40-45 minutes