Summary

Ingredients

• 650 g pumpkin (se) (butternut)
• 350 g pear (s)
• 100 ml water
• 500 g preservin suar, 2: 1
• 1 lemon (s), add the juice from it
• 1 vanilla pod (s)
• 1 bag / s citric acid
• 1 tablespoon tarragon, dried (alternatively other spices your choice, or simply leave out)

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Instructions

1. Peel and core the pumpkin and cut into smaller pieces.
2. Bring to the boil with 100 ml of water in a large saucepan over the highest heat - then switch back to medium level.
3. Stir every now and then.
4. Core the pears and cut into pieces (if you prefer, peel them first, I left the peel on).
5. Squeeze 1 lemon and set aside the juice - with the pulp of the lemon that comes off when you squeeze it - but without the stones, of course.
6. Halve 1 vanilla stick, scrape out the pulp and park with the empty shell on a small plate.
7. After 15 minutes, add the pears to the pumpkin in the saucepan, as well as lemon juice, vanilla pulp with casing and tarragon, mix everything well.
8. Let it simmer for about 5 minutes at the same heat, then fish out the vanilla stick and use a normal pounder to chop everything up in the pot (I like it chunky, if you don`t like that, you have to take the detour via the Lotte liquor).
9. Then stir in the preserving sugar and citric acid well and cook for another 5 minutes.
10. Take a gel test - if ok, turn off the heat and pour everything into glasses.