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Musk pumpkin "Waltham Butternut"
Cucurbita moschata Duch. ex Pior.
1.03€
Ex Tax: 0.85€
Ex Tax: 0.85€
Pumpkin "Waltham Butternut" is an improved earlier version of the common Butternut squash with very little seed cavity which stores very well too.
The rich nutty-flavoured, orange flesh stays firm when cooked. Nothing beats the rich, sweet flavour of winter squash.
1 gram = 5-7 seeds.
Muscade Pumpkin.
The rich nutty-flavoured, orange flesh stays firm when cooked. Nothing beats the rich, sweet flavour of winter squash.
1 gram = 5-7 seeds.
Muscade Pumpkin.
* Pumpkin jam.
It is better to make jam from small but very ripe fruits. Wash them, cut them into equal cubes (about 1x1x1 cm), blanch them in boiling water for 1-2 minutes and cool in cold water.
You don't have to blanch. In this case, immerse the pumpkin pieces for 10-12 minutes in a 1.5% solution of baking soda, then rinse in clean water and cook.
1 kg peeled and cut pumpkin, 1.5 kg sugar.
It is better to prepare sugar syrup: for 1 liter of water, 1.5 kg of sugar. Divide it into 2 parts. First, pour hot sugar syrup over the pumpkin pieces and let sit for several hours.
After this, bring the jam to a boil, boil for 3-4 minutes, and leave again for 6-8 hours.
There are very few or no acids in pumpkin, so before the second cooking, add the rest of the syrup and citric acid (about 3 g) to the jam and cook for a few minutes.
Towards the end of the third cooking, add vanillin and finally reduce the jam. The syrup of the finished jam should be transparent, the pumpkin pieces should be saturated with sugar and become transparent.
