Pumpkin jam with coconut cream

Ingredients for 1 servings:

• 1 kg Hokkaido pumpkin(s)
• 500 g gelling sugar 2:1
• 3 vanilla pods
• ½ tsp cinnamon powder
• 1 pinch of clove powder
• 250 ml coconut cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Makes approx. 8 small glasses of 200 ml each

Wash the pumpkin, halve it, and remove the seeds. Finely chop the flesh and skin and cook in 250ml of water over medium heat for about 20 minutes until soft, stirring constantly to prevent burning. Split the vanilla pods lengthwise and scrape out the seeds with the tip of a knife. Add the seeds and pods to the pumpkin and cook. Once cooked, remove the vanilla pods. Add the gelling sugar, cinnamon and clove powder, and the coconut cream. Puree everything and bring to a boil briefly. Rinse the jars with boiling water beforehand and then fill the jars with the hot jam. Close tightly immediately and allow to cool. Keep refrigerated. Once opened, consume within a few days. The jam is also delicious with ice cream or warm with chocolate pudding.