Summary

Ingredients

• 700 g Hokkaido pumpkin (se)
• 200 g apples (e.. Elstar)
• 10 g iner, fresher
• 200 ml apple juice or orange juice
• 80 ml lemon juice, freshly squeezed
• 1 kg sugar
• gingerbread spice
• tonka bean

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Instructions

1. Wash the pumpkin, cut in half and remove from the core. Cut into wedges and then cut into small cubes. Wash, peel and quarter the apples and remove the core. Also cut into small cubes. Peel the ginger and grate it very finely
2. Put the pumpkin, apple and ginger in a sufficiently large saucepan. Add 80 ml lemon juice, apple juice or orange juice and sugar to the saucepan, stir everything well. Simmer for approx. 15 minutes with the lightly pressed tonka bean, stirring occasionally. Add gingerbread spices to taste and use the hand blender to puree everything to the desired consistency. Now simmer for another 10 - 15 minutes. Try whether the desired flavor has been achieved. Carry out a gelling test on a small plate.
3. Then pour into prepared twist-off glasses, close directly and turn upside down for about 10 minutes. Then turn the glasses over again and let them cool down.