pumpkin jam

Ingredients for 1 servings:

• 500 g butternut squash(s), net weight
• 1 lemon(s)
• 200 ml apple juice
• 250 g gelling sugar 2:1
• 1 tsp cinnamon powder
• 1 pinch of clove powder
• ½ vanilla pod(s), including the pulp

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegetarian

Halve, deseed, and peel the butternut squash. Coarsely grate using a grater. Place the shaved squash (500 grams) in a saucepan with enough water to cover. Bring to a boil and simmer over low heat until the flesh is tender. Add more water if necessary. Mash the squash flesh with a fork or potato masher. It’s okay if some large pieces remain. Wash the lemon in hot water. Finely grate the zest and add to the squash. Then stir in the cinnamon, clove powder, and the seeds of half the vanilla pod. Add the apple juice and preserving sugar and bring to a boil over high heat. Then continue to boil briskly for five to eight minutes, stirring constantly. Pour the still-hot pumpkin jam into clean jars, seal tightly, and allow to cool.