Pumpkin jam with apples and ginger

Ingredients for 1 servings:

• 1 kg pumpkin flesh (I prefer butternut squash)
• ½ kg apples (sour)
• 1 kg gelling sugar, 1:1
• 1 lemon(s), the juice
• 2 tbsp ginger, finely grated

Instructions

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

Peel and dice the pumpkin and apples. Then place them in a saucepan with the lemon juice, ginger, and gelling sugar, stir thoroughly, and bring to a boil. After a few minutes, puree with a hand blender. Then continue to simmer gently, stirring frequently. After about 15 to 20 minutes, use a small spoon to place a small amount of jam onto a cool plate and test for settling. When the desired consistency is reached, immediately pour the jam into hot, rinsed, twist-off-lid jars. The rims of the jars must be completely clean! Add a few drops of flammable alcohol to each jar, light it, and immediately screw the lid back on. Makes approximately 6 jars. Store in a cool place.