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.
Finally add 1 soup ladle full of amaretto and stir in. Pour into prepared glasses while still hot.
The smell and taste of the jam are reminiscent of marzipan because of the amaretto.
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