How to make
The listed products are for 12 jars of 1 1/5 cups (300 g) each. Clean and cut the pumpkin and boil in limewater for 1.5-2 hours. Remove and wash it thoroughly under running water.
Boil the water with sugar, add it to the pumpkin, cook on low heat and once it starts to thicken, add the boiled mixture of quinces that has been strained through a gauze. Stir carefully, so as to not smash the pumpkin pieces.
When thickened, add the bunch of the whole leaves of geranium. Optionally, you can add walnuts as well. The jam is filled in jars and sterilized for 4-5 minutes.
