Pumpkin-pear spice jam

Ingredients for 1 servings:

• 500 g pumpkin(s), e.g. B. Hokkaido
• 500 g pear(s)
• 2 cinnamon sticks
• 1 star anise
• ½ tsp clove powder
• 500 g gelling sugar 2:1
• 350 ml pear juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

autumnal-delicious

You will need five screw-top jars. Cut the pumpkin into pieces. Peel the pears and also cut them into pieces. Boil the pumpkin and pear pieces together with the pear juice and the spices in a large pot for 10-15 minutes until soft. Meanwhile, cover the screw-top jars and lids with boiling water, empty them, and set aside. Remove the pot from the heat, remove the cinnamon sticks and star anise from the pot, and blend everything thoroughly with a hand blender. If the mixture is too thick, add a little more pear juice. Stir in the gelling sugar and bring to a rolling boil for about four minutes (or according to the package instructions). Caution: This will splash a lot. It is best to wear old clothes with long sleeves. If necessary, test the setting by filling the jars to the brim with the mixture using a large ladle and a wide funnel and screw the lids shut. Note: The pumpkin mixture is usually already very solid, so the ratio of fruit juice mixture to gelling sugar needs to be a bit more generous, otherwise the jam will be too solid.