Pumpkin-pineapple-vanilla jam

Ingredients for 1 servings:

• 500 g pumpkin flesh (Hokkaido), cleaned and weighed
• 300 g pineapple, fresh, peeled
• 200 ml pineapple juice
• 1 vanilla pod(s)
• 1 piece(s) ginger root, approx. walnut-sized, peeled
• 1 lemon(s), juice
• 500 g gelling sugar, 2:1
• 50 g cane sugar

Instructions

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

Caramelize the cane sugar, stirring constantly to prevent it from overbrowning. Cut the pumpkin and pineapple into fairly large pieces and add them. Caramelize slightly. Then add the juice, the scraped seeds of the vanilla pod, the pod, and the finely chopped ginger, and bring to a boil. Cook until very soft. This takes about 15-20 minutes. Remove the pod and blend everything with a hand blender until smooth. Add the lemon juice and gelling sugar, and bring to a boil, cooking according to the manufacturer’s instructions. Add a little more juice or water if too much liquid has evaporated during cooking. Test for setting. Pour into prepared twist-off jars and seal immediately. Turn upside down for 5 minutes. Makes 4 jars of 230 ml each. The remainder is for snacking and tasting. Tip: If the fruit puree is lacking in acidity, you can add a little more citric acid. I added 2 teaspoons of citric acid.