Summary

Ingredients

• 500 g pumpkin meat (Hokkaido), weihed cleaned
• 300 g pineapple, weihed fresh, cleaned
• 200 ml pineapple juice
• 1 vanilla pod (s)
• 1 piece (s) ginger root, about the size a walnut, peeled
• 1 lemon (s), juice it
• 500 g preservin suar, 2: 1
• 50 g cane suar

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Instructions

1. Let the cane sugar caramelize. Stir constantly so that it doesn`t turn too brown. Cut the pumpkin and pineapple into not too large pieces and add. Let it caramelize a little. Then add the juice, the scraped pulp of the vanilla pod, the pod and the chopped ginger and bring to the boil. Cook everything very soft. This takes about 15-20 minutes. Now remove the pod and mix everything until smooth with the hand blender. Add lemon juice and preserving sugar and after boiling cook according to the manufacturer`s instructions. Possibly add a little juice or water if too much liquid has evaporated during cooking. Make a gel test. Fill into prepared twist-off jars and close immediately. Turn upside down for 5 minutes.
2. Makes 4 glasses of 230 ml each. The small remainder is for snacking and trying.
3. Tip:
4. If the fruit puree still lacks acid, you can add a little citric acid. I added 2 teaspoons of citric acid.