Pumpkin-apple-mango jam

Ingredients for 1 servings:

• 600 g Hokkaido pumpkin(s)
• 1 jar fruit puree (apple-mango puree, 340 g), no added sugar
• 1 lemon(s)
• 2 oranges
• 50 ml water
• 1 tsp, leveled ginger powder
• 1 tsp organic orange peel, grated
• 1 kg gelling sugar 1:1

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

simple, for 6 glasses of 200 ml each

Deseed and peel the pumpkin, and roughly chop into pieces. Squeeze the lemon and oranges. Place the pumpkin pieces in a saucepan with the lemon and orange juice and 50 ml of water, bring to a boil, and then simmer for about 15 minutes. Let it cool for a few minutes, then puree in a food processor or with a hand blender. Stir in the fruit pulp, gelling sugar, ginger powder, and orange zest, and let the mixture stand for a few hours, ideally overnight. Bring the mixture to a boil in a large saucepan, stirring continuously, and simmer for 4 minutes. Remove from the heat and stir briefly again, then pour hot into clean jars and seal. Makes about 6 jars of jam, each 200 ml each. Tip: The jam tastes best on fresh white bread or yeast pastries.