Pumpkin and apple jam

Halve the "Hokkaido" pumpkin and remove the core. Leave the skin on. Weigh out 1 kg of pumpkin flesh and coarsely grate. Coarsely grate the peeled and seeded apples.

Put the pumpkin, apples, water, spices and preserving sugar in a large saucepan and mix well. Bring to the boil while stirring and boil vigorously according to the instructions on the sugar packet.

Now test to see if the jam will set. To do this, place about 1–2 teaspoons of the hot jam on a plate. If it becomes thick and firm and does not run, the consistency is good. If the jam is still too liquid, boil for another minute and repeat the test.

If the consistency is right, pour the still boiling hot jam into thoroughly cleaned, sealable glass jars. The lids can also be briefly sterilised with high-proof alcohol, such as rum, immediately before screwing them on. Immediately after filling, screw on the lids and turn the jars upside down for approx. 10 minutes.

Tip: Spread a slice of bread with cream cheese first and then spread the jam on top.

Bon appétit!