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By Missy Wombat
Added January 08, 2003 | Recipe #50405
Showing 1-4 of 4
on March 03, 2013
We got a pot of this jam from form JustJanS as we visited her and we continued our trip travelling with a campervan.
We loved this jam in the morning with toasted bread and especially with pancakes!
Thanks a lot to Jan again and to you for this recipe.
on October 31, 2012
I made this but used a bit more water and only 500g of sugar. I think with 1kg it would be sickly sweet, something I don't like. I am giving this recipe 5 starts because the amount of sugar can be easily adjusted to everybody's taste and it's a very interesting combination - even people who say they don't like pumpkin - like the jam. You are right, you can't taste the pumpkin, I don't know if it's good or bad because I've never eaten pumpkin flesh before, only seeds. I had to use blender because maybe my pieces were too big and generally I cooked for more time than in the recipe - until the pumpkin was soft. I think this jam will be great on the waffles and not only. Thank you for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 28, 2012
What a great recipe-simple, quick, a great way of extending my expensive dried apricots and yummy. Thanks for postingpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #380023
on November 09, 2006
Serving Size: 1 (2498 g)
Servings Per Recipe: 1