If you were wondering if I am still alive – thank you! I am still alive and kicking and I’d say I am back from my month long break of being lazy, busy with other things and being gone. It was much needed! Fall is coming and though we are enjoying a wonderfully warm late summer here in southern Germany, it’s time to brace for the golden season. I was experimenting with pumpkin and ended up combining “duh – they belong together ingredients” into a tasty marmalade, I surely haven’t seen on supermarket shelves. You could make these as Thanksgiving treats for your guests!
The perfect jam combining fall flavors of pumpkin, pear and cinnamon
- 5 medium sized pears (cored and peeled)
- 3 slices of Hokkaido Pumpkin (thick as a finger, peeled)
- 1 tsp. cinnamon
- 1/2 lime squeezed
- Gelling Sugar (1:2 ratio - 1 part sugar, 2 parts fruit)
- Cook the pumpkin slices in hot water until they are tender.
- Pour boiling water over 3 small canning jars and their lids and dry with a clean dish towel.
- Combine pears and cooked pumpkin, cinnamon and lime juice in a pot. Add gelling sugar and stir.
- Bring this mixture to a rolling boil and following the instruction on your gelling sugar, mine said to let it boil for 4 minutes.
- Fill into canning jars and close the lids tightly.
Or how about adding it to a nice brioche for Sunday brunch? You know, the kind where you sit outside with a cardigan and the sun is shining is your face!
That’d be lovely.