Apple and pumpkin jam à la Didi

Ingredients for 1 servings:

• 1 Hokkaido pumpkin(s)
• 2 large apples (Cox Orange)
• 500 g gelling sugar 2:1
• 1 shot of orange soda
• 1 tsp cinnamon
• possibly lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Cut the top off the Hokkaido pumpkin. Hollow out the pumpkin. Set the pumpkin aside for decoration (e.g. Halloween). Remove the seeds from the flesh. Peel and core the apples. Cut the pumpkin flesh and apples into small pieces. Boil the pieces in a saucepan until soft. Then use a hand blender to process into a fine puree. Add a dash of orange soda to the puree and mix with the gelling sugar. Boil the mixture for 3-5 minutes until bubbling and then fill the jars while still hot. Do a setting test before filling, i.e. put some on a cold plate. If it sets, it’s okay. If not, increase the cooking time and add a little lemon juice. Turn the filled jars upside down until they are cold.