Pumpkin Jam

Ingredients

• 800 g pumpkin flesh (Hokkaido)
• 250 g apricots (pitted)
• 0.5 l orange juice
• 1 untreated orange (zest)
• 3 tbsp Lemon juice
• 500 g gelatine sugar (3:1)
• 4 tbsp vanilla syrup

Instructions

1. 1.

   Dice the pumpkin flesh and apricots, add to a large pot with orange juice. Add vanilla syrup and simmer gently for about 20 minutes until soft.

2. 2.

   Blend everything very finely, let cool. Mix in lemon juice and gelatin sugar, stir and bring to a boil.

3. 3.

   Boil for 4 minutes while bubbling, then immediately pour into clean jars, seal and place upside down for 5 minutes, then turn right side up and let cool.

4. 4.

   Serve on whole-grain bread with butter.