Pumpkin and nut jam, Mom's way

Ingredients for 1 servings:

• 450 g Hokkaido pumpkin(s), cut into pieces
• 2 tsp Stevia with powdered sweetener (erythritol)
• ½ tsp clove powder
• some vanilla powder
• some cinnamon powder
• 30 g nuts, chopped
• 2 tbsp chia seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 35 minutes

figure-friendly, vegan, for one and a half medium-sized jam jars

Half-fill a pot with water and cook the pumpkin pieces until soft. Remove from the heat and blend until small, whole pieces remain. To prevent the delicate proteins in the chia seeds from being destroyed by heat, it’s very important to let the blended pumpkin mixture cool completely. Add stevia, clove powder, vanilla powder, and cinnamon powder to taste. Add the chia seeds and stir gently. Pour into jam jars. This amount is enough for one and a half medium-sized jam jars. Refrigerate overnight. The jam will keep for about 4 days.