Pumpkin compote from Grandma Frieda

Ingredients for 1 servings:

• 1 pumpkin(s), e.g. Hokkaido, butternut, blue marble pumpkin, vegetable pumpkin
• 2 ½ liters of water
• 1 kg sugar
• 2 cloves
• 2 cinnamon sticks
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 25 minutes; Total time approx. 2 hours 55 minutes

cooked directly in the jar

Clean the pumpkin, cut it into 0.5-1 cm cubes, and place it in prepared jars. Leave about 2-3 cm free from the rim. Bring the stock—consisting of water, sugar, cloves, cinnamon sticks, and salt—to a boil for 5 minutes. Then, without the cinnamon stick and cloves, add it to the pumpkin in the jars, leaving 2-3 cm free from the rim. Wipe the rims of the jars clean, put on clean lids, and place the jars in the oven. Preheat the oven to 120°C (top/bottom heat). Once the contents in the jars are boiling, let the pumpkins simmer for another 2 hours. Any stock left over can be stored in jars and used for the next pumpkin. I tried these four types of pumpkin: Hokkaido, Butternut, Blue Marble, and Common Squash.