Sweet pumpkin milk jam
Sweet pumpkin milk jam that combines the savory taste of milk with the sweetness and soft taste of sweet pumpkin. It's good to spread it on a non-sweet cracker and eat it with coffee.
6 serving
Within 60 minutes
설탕비
Ingredients
  • sweet pumpkin
    1/2ea
  • Milk
    1/2cup
  • Sugar
    1/2cup
Cooking Steps
STEP 1/6
Remove the skin and seeds of the sweet pumpkin, cut into appropriate sizes, place in a stove and cook for 5 minutes. Cover or wrap the stove and cook in the stove. It's based on 700W in our microwave. The w is different for each range, so please check the W written on the back or side of the range, and if it's less than 700w, please increase the time and reduce the time if it's abnormal.
STEP 2/6
Add the ripe sweet pumpkin and milk, grind finely with a blender or hand blender, and add sugar.
STEP 3/6
Bring to a boil over medium heat and simmer over low heat when foam rises.
STEP 4/6
Keep stirring so that it doesn't stick in the middle of boiling.
STEP 5/6
Bring to a boil and remove from heat when thickened. You just need to scoop it up with a spoon and it's not watery, but not too watery. I boiled it for about 30 minutes.
STEP 6/6
Place in a glass bottle hot, close the lid tightly, turn the bottle upside down and cool in a cold place. This way, you can store it in a vacuum state. You can cool it down and store it in the refrigerator
It tastes better if you eat it after 2 days of course.
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