Physalis – Hokkaido – Pecan – Jam

Ingredients for 4 servings:

• 800 g pumpkin(s) (Hokkaido)
• 250 g physalis
• 1 lemon(s) or lime(s), untreated
• 100 g nuts (pecan or macadamia)
• Gelling sugar (according to the amount of fruit)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

a very tasty variation for pumpkin and physalis

Peel, deseed, and dice the pumpkin. Remove the leaves from the physalis, wash, and quarter them. Wash the lemon or lime under hot water, brush, and peel very thinly, leaving no white residue. Finely zest the peel. Juice the remaining fruit. Roughly chop the nuts and toast them or let them caramelize slightly. Cook the pumpkin cubes in 150 ml of water until soft, then puree half of it. Add the physalis, nuts, zest, citrus juice, and sugar, bring to a boil, and simmer for 4 minutes. Pour the jam into prepared jars and stir frequently while cooling to ensure the nuts and zest are evenly distributed. Variation: Swap the physalis for fresh strawberries.