Pumpkin and sweet potato jam

Ingredients for 1 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 1 ½ kg apples, sour
• 2 large sweet potatoes
• 10 allspice berries
• 5 cloves
• 1 chili pepper(s)
• 1 vanilla pod(s)
• 1 cinnamon stick(s)
• 3 star anise
• 2 lemons
• 3 packs of gelling sugar 2:1

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 45 minutes

simply

First, soak the whole pumpkin in hot, but not boiling, water for about 5 minutes to clean the skin. Then, dry the pumpkin, cut it in half, and scoop out the seeds with a tablespoon. The easiest way to chop the pumpkin is to first slice it and then cut it into small pieces (Hokkaido can be eaten with the skin on). If you don’t like that, you can also remove the skin. Peel, stem, and core the apples, then cut them into small pieces and add them to the sliced ​​pumpkin in a large pot (tip: choose a pot that’s too big rather than too small). Halve the lemons, squeeze the juice, and pour the juice over the pumpkin and apple pieces. Pour the gelling sugar straight from the packet over the fruit pieces and mix the mixture well. Let the whole thing sit for at least 3 hours, preferably overnight, before putting the pumpkin and apple mixture on the stove. Peel and chop the sweet potatoes, place them in a separate pot with water and a pinch of salt, and cook until soft. Place all the spices in a disposable tea bag. First, cut a slit in the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Add the seeds directly to the pot, add the remaining pod to the tea bag, and tie it tightly with string. Add the tea bag to the pot on the stove. Stir continuously throughout the cooking time. When the sweet potatoes are tender, drain the water, and mash the pieces with a potato masher (note: do not use a hand blender for this step, as this will make the sweet potatoes slimy). Once the pumpkin and apple pieces are soft, briefly remove the tea bag and purée the mixture with a hand blender. When everything is smooth, add the mashed sweet potatoes and mix well. Then add the tea bag again and simmer gently for about 15 minutes, stirring constantly. Remove the pot from the heat, remove the spice bag, and immediately pour the mixture into hot, rinsed jars. Seal the jars tightly and turn them upside down to cool. Once the jars have cooled, turn them upside down. They can be stored in a cool, dark place for up to 1 year. This quantity is enough for approximately 15 250 ml jars.