Prepare the pumpkin in one of two ways.
1) Chop the pumpkin into long slices. Leave the skin on, remove the soft core and place on a baking tray. Cover with foil and bake till soft at 200C for about an hour. When ready, the skin will separate easily and you can scrape it out with a spoon. Pumpkin done this way is a great base for other dishes and can last in the fridge for a few days or you can freeze it.
2) Peel the pumpkin and dice into squares. Use the cubes directly in dishes, though you will need to extend the cooking times.
Chop the carrots into small pieces and place in a pot. Add 1/2 cup of water and cook for 15 min.
You can skip the carrot, but it adds variety to the jam flavour.
In the mean time boil the orange peel with the lemon juice and a bit of water.
Add the natural aromas (lemon and orange), the juice, and the pumpkin to the carrot pot.
Grate the ginger and add 1 Tbsp to the pot.
Add the sweetener. You can adjust the quantity to taste. Remember that the jam will taste less sweet once it cools.
Mix everything together.
Cook until most of the juices evaporate and turn of the heat.
Take about 0.5 cup of the juices left and dissolve the sugar free jellies in it.
Next mix the jelly with the ingredients in the pot, but don't cook further.
Immediately pour into jars. Close the jars and leave upside down to cool.
Once in Consolidation you can enhance the recipe with some orange juice (0.5 cup). Add together with the lemon juice when cooking the orange peel.
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