The perfect addition to a jam or curd cheese Cream-chizu. With this cracker lemon pumpkin jam do brisk autumn morning, a delicious and colorful! Checked, and more than once. On the eve of All Saints’ Day especially for Woman’s Day Chelyabinsk fudbloger and journalist Lena Moskalenko cooked pumpkin and offers a taste of everything — from the Moroccan snacks to exquisite French dessert.
How to prepare:
Cut pumpkin, peel and seeds, grate on a medium grater.
With the lemons to remove peel, squeeze out the juice.
grated pumpkin pour lemon juice, add the zest, sugar, vanilla pod, pink pepper and bring to a boil, then turn down the temperature and cook for another 15-20 minutes.
In a cup of boiling water to dissolve agar-agar, stir well to avoid lumps, pour a pumpkin-lemon mass to warm and remove from heat.
It is possible to jam pour into sterilized jars and can be simply stored in the refrigerator.