pumpkin jam

Ingredients for 1 servings:

• 1.2 kg pumpkin(s) (e.g. nutmeg, Hokkaido)
• 250 g apricot(s), dried
• 4 vanilla pods
• ½ liter orange juice
• 1 orange(s), untreated
• 3 tbsp lemon juice
• 500 g gelling sugar 2:1

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Quarter the apricots. Cut the pumpkin into wedges, remove the seeds, and peel it. Weigh out 750g of the pumpkin flesh and dice it into 2cm pieces. Place the pumpkin pieces in a saucepan with the apricots, scraped vanilla seeds, and orange juice. Cover and cook over low heat for about 20 minutes, stirring frequently, until soft. Then puree finely and mix in the orange zest, lemon juice, and gelling sugar. Bring back to a boil, stirring constantly, and simmer gently for exactly 3 minutes. Immediately remove from the heat and pour the jam into thoroughly cleaned jars. Close the jars immediately and leave the lids on for about 5 minutes. Stored in a cool, dark place, the jam will keep for about 1 year.