The other day my mom and I went to a beautiful christmas market in northern Germany, where we snacked our way through some food market stands. One stand sold different kinds of homemade jams and one of them was a real discovery! It was an apple-pumpkin jam with cinnamon, a combination I would have never thought of and definitely never saw anywhere before. But let me tell you, it’s so tasty!
And because I simply have to share this discovery with you, I spent a couple of hours in the kitchen today to replicate the jam – you’re so welcome! 😀 Maybe you still need a last minute gift for christmas or a seasonal and festive jam for christmas morning. This one will definitely be a winner, I promise.
Here is the recipe for the perfect “Christmas Jam” so you can get started first thing tomorrow morning (I know you want to!)
Apple-Pumpkin Jam with Cinnamon
- 600g Hokkaido Pumpkin (cored, with skin on)
- 400g Apples (cored and peeled, sour ones like Boskoop work well)
- 2/3 cup of water
- Juice of 1 Lemon
- 500g Jam Sugar (2:1)
- 4 1/2 tsp Cinnamon Powder (or to taste)
Before cooking, prepare some jars, by cleaning them with hot water and drying them with a clean towel, ready to be filled. Cut the apples and pumpkin in small pieces and bring to boil with 2/3 cups of water in a big pot. Let simmer for about 10-15 minutes until soft. Then blend it with a hand blender until smooth. Now add lemon juice, jam sugar and cinnamon (I like using a lot of cinnamon but you can add little by little and taste to your liking). Bring everything to boil and cook for at least 10 minutes while stirring with a wooden spoon. Be careful, it’s super hot, so it’s good to hold the lid with one hand while stirring with the other and wearing long sleeves, just to make sure that the jam doesn’t splash around, which it likes doing 😉
Now quickly fill the jam into prepared jars, close tightly and place them upside down on the counter (to seal airtight).
RockeySeptember 13, 2017 at 7:39 pm
Do you can these? How do you store them? How long is it good? I want to make this, as I have extra canning jars, but need to know if it is safe to can.
GreenderellaSeptember 13, 2017 at 7:43 pm
I bottled them up in glass jars and they last a long time. I actually just opened one that was two years old and it was still good. It\’s just important that the cans are super clean and closed airtight. Just like with any regular jam. I hope you like it! 🙂
RockeySeptember 14, 2017 at 12:25 pm
I am excited to try this, I am living in Germany and the only issue I may have is the pumpkin, they do not use pumpkin in food, so the closest thing I can find is importent pumpkin puree. Do you think I would have any issues with using this?
RockeySeptember 14, 2017 at 12:46 pm
I also forgot to ask, when you store, do you store in the fridge or in a cool dark place?
GreenderellaSeptember 14, 2017 at 5:59 pm
Ah, dann können wir ja auch auf deutsch schreiben . 😀 Ich hab die Marmelade auch mit einem normalen Kürbis gemacht. Ich hab ihn einfach gekocht und dann alles püriert. Ist ganz easy. Und dann kann man das ganze so aufbewahren wie Marmelade. Wenn es angebrochen ist dann im Kühlschrank und wenn es noch luftdicht verschlossen ist, dann im Vorratsschrank (eher dunkel). 🙂 Viel Spaß beim Ausprobieren! 🙂
Hilde remmelzwaalOctober 9, 2017 at 7:17 am
Hi Rockey, I live in the Netherlands but here you can get pumpkins everywhere!! Seriously market, supermarket, everywhere! Hope you can find Some pumpkins!
Going to make the jam tomorrow! Bought 3kilo of apples that fell out of the three so those are prefect for the jam!
My cousin makes pumpkin orange jam, supposed to be really good too!
BDecember 2, 2018 at 8:35 am
Hi there! Would love to make this for Christmas. Is it 2/3 cups water as in “two thirds of a cup”? or do you mean “two or three cups”? Two thirds of a cup seems like so little water! Thanks!
GreenderellaJanuary 28, 2019 at 11:05 am
Oh my, sorry for the very late answer. Though it seems like little, it is in fact two thirds of water since it should stay thick. 🙂