Fruity – spicy pumpkin jam

Ingredients for 1 servings:

• 500 g pumpkin flesh
• 300 g pineapple
• 200 ml cider or apple juice
• 2 chili peppers, green
• 2 red chili peppers
• 500 g sugar
• 1 sachet of Gelfix Extra
• 1 pack of lemon(s) – acid
• 1 pack of lemon(s) – grated zest (or from 3 untreated lemons)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the pumpkin, remove the seeds, cut into small pieces, and weigh out 500g. Cut the core of the pineapple. Quarter the fruit and cut out the woody center lengthwise. Peel the pineapple, slice finely, and weigh out 300g (drained canned pineapple will also work). Measure the cider. Wash the chili peppers, drain them, halve them, deseed them, cut them into very small cubes, and measure out about 1 teaspoon each. Place the fruit, cider, chili pepper pieces, and citric acid in a large saucepan. Mix the measured amount of sugar with Gelfix Extra, then stir into the fruit mixture. Stir in the lemon zest. Bring everything to a boil over high heat, stirring continuously. Boil gently for at least 3 minutes, then remove from the heat. Purée the mixture and immediately pour into hot, rinsed jars.