Hokkaido peach jam

Ingredients for 1 servings:

• 400 g peach(s)
• 400 g pumpkin flesh (Hokkaido)
• 200 ml apple juice
• 4 lemons
• 4 packets of vanilla sugar
• 500 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Blanch the peaches in boiling water, then peel, pit, and roughly chop. Squeeze the lemons and pour the juice over the peaches. Carefully scrub the pumpkin and cut it into eighths, removing the seeds. Grate the pieces into fine, approximately 2-3 cm long strips. Use a food processor or hand grater for this. Sauté the grated pumpkin with the apple juice until the juice has almost evaporated. Then add the peach pieces, lemon juice, and vanilla sugar and bring to a boil briefly. The still-coarse mixture is then crushed again with a potato masher, but not completely “mashed.” A firm bite, especially for the grated pumpkin, is desired. Now add the gelling sugar, and bring the mixture to a boil again for 3-4 minutes (depending on the type of sugar). While the jam is still as hot as possible, fill carefully rinsed jars to the brim and seal immediately. Once the jars are full to the brim, there’s no need to turn them out, as the jar automatically creates a vacuum as it cools. This way, the pumpkin shavings retain a certain bite. If you don’t want this, you can pre-cook the pumpkin in the oven or microwave and then puree it.