Hokkaido pumpkin jam

Ingredients for 1 servings:

• 1 ½ kg gelling sugar (2:1)
• 3 pumpkins (approx. 2240 g)
• 600 ml orange juice, freshly squeezed
• 2 apples
• 1 tsp cinnamon
• 1 tsp anise
• 1 tsp ginger

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

delicious pumpkin jam with Christmas spices

Wash, halve, and deseed the pumpkins, then cut into small pieces and place everything in a large pot along with the orange juice. Simmer the pumpkin flesh on low heat for about 20-30 minutes, stirring constantly, until it’s nice and mushy. When the pumpkin mixture is soft, add two peeled apples (it’s best to chop them very finely, so they’ll be easier to puree later) to the pot. In the meantime, fill the prepared jars with hot to boiling water! This will prepare them for the hot jam! Add the gelling sugar to the pot and mix everything well. Then puree the entire mixture thoroughly with a hand blender. It takes a while, but it’s worth it. Once everything is pureed, add the cinnamon, ginger, and anise (I used about half a teaspoon to one teaspoon of each spice, and a bit more cinnamon). It tastes wonderfully Christmassy (you can, of course, use other spices, depending on your taste). This amount makes 12 jars; I mixed small and very large jars. So it’s best to prepare a few more jars (drain the water before filling). Once the jars are full, screw the lids tightly and quickly turn them upside down! After 2 hours, the jars can be turned upside down again.