Pumpkin-apple jam

Ingredients for 1 servings:

• 700 g Hokkaido pumpkin(s)
• 200 g apples (e.g. Elstar)
• 10 g fresh ginger
• 200 ml apple or orange juice
• 80 ml lemon juice, freshly squeezed
• 1 kg sugar
• e.g. gingerbread spice
• e.g. tonka bean(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

on dark wholemeal bread and cream cheese a real treat

Wash the pumpkin, halve it and remove the core. Cut it into wedges and then cut into small cubes. Wash, peel and quarter the apples and remove the cores. Also cut into small cubes. Peel the ginger and grate it very finely. Place the pumpkin, apple and ginger in a sufficiently large saucepan. Mix 80 ml of lemon juice with the apple or orange juice and the sugar in the pan and stir everything well. Simmer for about 15 minutes with the lightly crushed tonka bean, stirring occasionally. Add the gingerbread spices to taste and puree everything with a hand blender until the desired consistency is reached. Now simmer for another 10-15 minutes. Taste to see if the desired seasoning has been achieved. Do a gelling test on a small plate. Then fill into prepared twist-off jars, seal immediately and turn upside down for about 10 minutes. Then turn the jars upside down again and let cool.