Butternut squash jam

Ingredients for 1 servings:

• 1.4 kg butternut squash
• 1 liter passion fruit juice
• 300 ml apple juice
• 300 ml orange juice
• 4 cl liqueur (mirabelle liqueur)
• 3 cm ginger
• 1 pack of citric acid
• 2 packets of vanilla sugar
• 1 tonka bean(s)
• 1.2 kg gelling sugar 3:1

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes

with passion fruit juice, apple juice and tonka bean

Peel the pumpkin, scrape out the seeds, and dice the pumpkin (makes about 1.2 kg). Simmer with the ground tonka bean, ginger, and 500 ml passion fruit juice for 45 minutes. Add the vanilla sugar, citric acid, and liqueur, purée with a hand blender until smooth. Gradually add the remaining juice (passion fruit, apple, and orange juice) and bring back to a boil. Finally, gradually add the gelling sugar and boil gently for 4-5 minutes. Prepare the jars, fill with the jam, close the lids, and let cool upside down.