Pumpkin-vanilla jam

Ingredients for 1 servings:

• 1 kg pumpkin(s)
• 3 organic oranges
• 3 vanilla pods
• 50 ml lemon juice
• 500 g gelling sugar 2:1

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel, deseed, and dice the pumpkin. Weigh out 750g of pumpkin flesh. Wash the untreated(!) oranges in hot water and dry thoroughly. Peel some of the peel thinly and cut into fine strips, or peel off fine strips with a zester. Then peel the oranges thickly, removing the white pith. Cut out the orange segments between the membranes, squeeze out the membranes, and collect the juice. Split the vanilla pods lengthwise and scrape out the seeds. Heat the pumpkin, orange segments, orange juice, and lemon juice in a wide saucepan and simmer gently for about 15 minutes, stirring continuously. Then drizzle in the gelling sugar while stirring, and bring everything to a boil. Stir vigorously and reduce to a rolling boil for about 4 minutes, then add the vanilla pulp and orange zest. Skim the jam and pour into clean, hot-rinsed jars. Close the jars and turn them upside down until the jam has cooled.