Seasonal jams and chutneys

In November it can be quite nasty outside. Then, we long for "soul-warming" and sweet dishes. It is good, that in November delicious jams and chutneys can be cooked. Domestic apples, pears, plums and squash, as well as imported citrus fruits, serve as perfect ingredients for delicious creations. We tested several combinations in our experimental kitchen, here are those which we warmly recommend.


For about 4 Glasses

Apple Chutney:
1 kg of sour apples
250 g onions
3 cloves of garlic
1 piece ginger (thumb size)
1 red chili pepper
1 pinch Speculoos spice
100 ml light balsamic vinegar
300 g of brown sugar
salt, pepper to taste
oil for frying

Mango Chutney:
2 ripe mangos
100 g onions
1.5 apples
3 cloves of garlic
1 piece ginger (thumb size)
½ to 1 red chili pepper
50 g brown sugar
1 teaspoon cinnamon, ground
1 pinch Speculoos spice
1 teaspoon paprika powder, sweet
1 teaspoon curry powder
3 tbsp sherry
50 ml of orange juice
1 tbsp coconut fat
salt to taste
pepper to taste
vinegar to taste

Pumpkin and Apple jam:
1 kg pumpkin
1 orange (organic)
½ lemon
200 ml sweet cider (must)
1 piece ginger (thumb size)
½ tsp. Cinnamon, ground
500 g of sugar
25 g gelling agent 3:1

Pumpkin and Carrot jam:
500 g pumpkin (prepared weighed)
500 g of carrots
2 cloves
1 star anise
1 stick of cinnamon
½ teaspoon cinnamon, ground
1 lemon
200 ml of orange juice
1 vanilla pod
250 g of sugar
25 g gelling agent 2:1
1 pck (5 g) of citric acid

Quince and Plum jam:
800 g quince (weighed prepared)
450 g plums (weighed prepared)
400 ml apple mulled wine
1 vanilla pod
2 cinnamon sticks
350 g of sugar
25 g gelling agent 3:1
1 pck (5 g) of citric acid

Red Wine and Plum jam:
800 g plums (weighed prepared)
200 ml red wine
2 pinch cinnamon, ground
500 g gelling sugar 2:1


Apple Chutney:

PPeel the apples, remove the core and dice the pulp. Peel onions and garlic, finely dice and set aside. Peel ginger and grate. Cut open the chili pepper, remove the partitions and seeds and finely chop the pulp. Provide spices, sugar, vinegar and oil.

Sauté onions in a pot with a little oil. Add spices, fry until it takes some color, then add garlic and chilli. Sauté mixture briefly. Add apples, sugar and vinegar, cover the pot wit a lid and cook the mixture for 10 min. Ajust seasoning with salt and pepper.

Pour hot into glasses, store or enjoy directly.

Mango Chutney:

Peel the mango, cut slices from the core and cut the pulp into small cubes. Peel onions and finely dice them. Peel the apples and dice them. Peel garlic and chop finely. Peel ginger and finely grate. Cut open chili pepper, remove partitions and seeds. Finely chop and set aside. Measure sugar and set aside. Measure spices, put together in a bowl. Measure and provide sherry, juice and coconut oil.

Heat the coconut oil in a pot and add the onions, fry until they take some color. Add garlic and sugar, roast briefly. Add spices and ginger and also briefly toast. Pour in sherry and orange juice. Add mango cubes and apples. Simmer for 10 minutes and season with salt, pepper and possibly vinegar.

Pour hot into clean glasses and store or consume directly.


Pumpkin and Apple jam:

Peel the pumpkin according to the variety and remove the fibrous interior and seeds. Dice the pulp and provide. Rinse orange under hot water, rub dry and grate the skin. Squezze and set aside the juice. Squeeze the lemon also. Provide citrus juice. Peel ginger and cut into small pieces. Measure cinnamon, sugar and gelling agent; set aside.

In a large saucepan bring pumpkin cubes with sweet cider to a boil and cook until soft in about 15 minutes. Crush or purée the pumpkin, depending on the desired consistency. Add remaining ingredients, stir and cook the mixture bubbly while stirring for 4 min.

Pour, still boiling hot, into clean glasses, or let cool down to consume directly.

Pumpkin and Carrot jam:

Peel pumpkin according to the variety, scrape the fibrous interior and remove the seeds. Cut the pulp into pieces, provide 500 g. Peel carrots and dice. Provide spices. Squeeze out the lemon and mix the juice with the orange juice. Slice open the vanilla pod lengthways. Measure sugar, gelling agent and citric acid and set aside.

Cook the pumpkin and carrot pieces in a saucepan with a little water for 30-40 minutes. Purée the fruits as desired. Mix purée with sugar and gelling agent well. Add juices, spices and vanilla pod. Bring mass to the boil and cook bubbly for 3 min. Remove vanilla pod, cloves and star anise. Sprinkle in citric acid and stir.

Pour hot jam in clean glasses or consume directly.

Quince and Plum jam:

Wash quince and rub with a cloth. Peel the quinces, dice and remove the core. Cut the pulp into pieces, weigh out 800 g and set aside (if necessary store in lemon water, so that they do not turn brown). Cut plums in half, pit them, weigh out 450 g and provide. Measure apple mulled wine and set side. Cut open the vanilla pod lengthways. Set aside spices, sugar, gelling agent and citric acid.

Pour apple mulled wine into a pot. Add quinces and cook for 15 minutes. Add plums and simmer for another 10 min. Pureé the fruit mass, add vanilla, cinnamon sticks, sugar, citric acid and gelling agent to the mixture. Bring to a boil. Boil bubbly for 3 min. Remove cinnamon sticks and vanilla pod.

Pour fruit mass, still boiling hot, into clean glasses or consume directly.

Red Wine and Plum jam:

Wash plums, cut in half, remove stones and weigh out 800 g. Measure red wine and set aside. Measure cinnamon and jam sugar and set aside.

Mix plums, red wine in a saucepan with cinnemon, gelling sugar and bring to the boil. Let the mixture boil bubbly for 3 min and then purée as desired.

Pour jam, still boiling hot, in clean glasses or consume directly.

If you want, add 1 sprig of rosemary.

Delicious !

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