- 38 -
Sweet-sour Pumpkin
2 kg Pumpkin
1/2 l Vinegar
1 l Water
1/4 l Wine vinegar
1 kg Sugar
Juice and rind of a lemon
a root of Ginger
(Fresh ginger cut into slices)
a stick of Cinnamon
some Cloves
Preparation
Half the pumpkin and remove the core. Peel the
pumpking and cut it into small cubes. Weigh the
pumpkin cubes and wash them. Douse them in a
bowl with diluted vinegar (for each 2 Kilogrammes
of pumpkin pulp a 1/2 Liter of vinegar and 1 Liter
of Water). Allow the pumpkin cubes to marinate in it
for 12 hours. When ready, shake off the water and
allow the pumpkin cubes to drain well.
Prepare the decoction as follows:
1/4 liter wine vinegar, 1 kilogramm sugar, the juice
and rind of 1 lemon, 1 piece (root) of fresh ginger
cut into slices - as a substitute, 1/2 teaspoon of gin-
ger powder, 1 stick of cinnamon, some cloves (ca. a
tablespoon full, Esslöffel voll, alternatively, ground).
Prepare the decoction and then cook the pumpkin
cubes in it until glassy.
Fill the pumpkin cubes into a preserving glasses. Al-
low the decoction to be cooked up once more and
then thicken it. Pour it over the pumpkin cubes and
then close the preserving glasses The preserving
glasses may only be fulled up to 1/3!
Cook the pumpkin at 90°C for ca. 30 minutes in
the fruit preserver.
Strawberry Jam
Remove the stalks and wash the strawberries. Sprin-
kle them with preserving sugar at a ratio of 1:1 (for
1000 g strawberries 1000 g sugar). Leave them to
marinade overnight and stir them from time to time.
Fill the strawberries into preserving glasses (fill them
up 2/3 only) and seal the preserving glasses well.
Cook the strawberries at 80°C for ca. 25 minutes
in the fruit preserver.
Disposal
Do not dispose of the appliance in your
normal domestic waste. This appliance
is subject to the European Guidelines
2002/96/EC.
Dispose of the appliance through an approved
disposal centre or at your community waste facility.
Observe the currently applicable regulations.
In case of doubt, please contact your waste disposal
centre.
Dispose of all packaging materials in an
environmentally friendly manner.
IB_KH1135_46612_LB5new 25.01.2010 10:07 Uhr Seite 38
Summary of Contents for KH 1135
Page 2: ...KH 1135 q e w y u r w i o t CV_KH1135_46612_LB5new qxd 22 01 2010 12 05 Uhr Seite 4 ...
Page 12: ... 10 IB_KH1135_46612_LB5new 25 01 2010 10 07 Uhr Seite 10 ...
Page 22: ... 20 IB_KH1135_46612_LB5new 25 01 2010 10 07 Uhr Seite 20 ...
Page 32: ... 30 IB_KH1135_46612_LB5new 25 01 2010 10 07 Uhr Seite 30 ...
Page 42: ... 40 IB_KH1135_46612_LB5new 25 01 2010 10 07 Uhr Seite 40 ...
