Pumpkin-apple jam

Ingredients for 4 servings:

• 1 m.-sized Hokkaido pumpkin(s), approx. 1.5 kg
• 1 ½ kg apples
• 2 packs of gelling sugar 2:1
• 6 allspice berries
• 5 cloves
• 5 cardamom pods
• 1 cinnamon stick(s)
• 1 vanilla pod(s)
• 1 chili pepper(s), dried or fresh
• 2 lemon(s), organic

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Halve the pumpkin, remove the skin and seeds, and cut the flesh into smaller pieces. Peel the apples, remove the stems, and cores. Chop the fruit into small pieces and place everything in a saucepan. Wash the lemons thoroughly, remove the skin with a zester, and set the zest aside. Halve the lemons and squeeze the juice over the pumpkin and apple pieces, and mix everything well. Sprinkle the gelling sugar over the lemons and mix well again. Let it steep for about 1 hour. Cut a hole in the middle of the vanilla pod and scrape out the seeds with a knife. After letting it rest for 1 hour, add the seeds to the saucepan. Lightly press the cardamom pods and allspice berries into a disposable tea bag with the remaining spices and the vanilla pod. Seal the bag tightly, then add it to the saucepan. Place the pan on the stove and bring everything to a boil. After it has been cooking for about 10 minutes, puree it thoroughly with a hand blender and simmer for a further 30 minutes over low heat. About 5 minutes before the end of the cooking time, add the lemon zest and mix well, stirring occasionally throughout the cooking time so that nothing burns. Rinse the jars well and thoroughly with hot water before filling, remembering to put the lids on. Remove the finished jam from the heat and remove the spice sachet. Pour the still-hot mixture into the prepared jars. Fill the jars as full as possible, seal them, and turn them upside down to cool. Once the filled jars have cooled, store them in a cool, dark place. The jam will keep for at least 1 year; once opened, consume jars promptly and store in the refrigerator. This quantity is enough for about 12 230 ml jars.