Pumpkin, Apple and Amaretto Jam

Summary

Ingredients

• 500 g Hokkaido pumpkin (se)
• 500 g apples
• 500 g preservin suar 2: 1
• 1 packet vanilla sugar
• 1 pinch (s) salt
• lemon juice
• Amaretto, approx. 1 soup ladle full

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Instructions

1. Peel and core the pumpkin flesh and apples (I`ll use Gala) and cut into pieces. Put in a saucepan with a little water and cook for about 10 minutes. Can be a little longer or shorter depending on the size of the pieces. Then puree finely. Now add the preserving sugar, vanilla sugar and salt, possibly also a squirt of lemon juice (I squeeze half a lemon over the pot with my hand). Bring everything to the boil and simmer for 3 - 4 minutes.
2. Finally add 1 soup ladle full of amaretto and stir in. Pour into prepared glasses while still hot.
3. The smell and taste of the jam are reminiscent of marzipan because of the amaretto.