Christmas pumpkin jam

Ingredients for 1 servings:

• 600 g pumpkin flesh (Hokkaido), or other variety
• 400 ml coconut milk
• 100 ml orange juice
• 500 g gelling sugar, 2:1
• 1 pack of vanilla flavor
• 1 tsp lemon juice
• 1 pinch(s) lemon peel
• ½ tsp salt
• 3 tsp spice mix (speculoos)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

a very tasty way to extend the pumpkin season a little

Halve the pumpkin, remove the seeds, and place cut-side down on a plate in the microwave for 10 minutes. In the oven, this takes about 45 minutes. Let the pumpkin cool, otherwise you’ll burn your fingers. Then remove any unsightly skin. Cut the pumpkin into about 1 cm wide wedges and place in a fairly tall saucepan, as it will splatter while cooking. Add the coconut milk and orange juice, bring to a boil, and simmer for about 5 minutes. Purée with a hand blender and add the spices. Season to taste; the speculatius spice may be a bit too much for some people. Add the gelling sugar, mix well, bring to a boil, and boil briskly for 3 minutes. Then fill into jam jars. Empty jam jars should be freshly taken out of hot water. Close immediately after filling and then turn upside down to cool; this increases the shelf life.