Pumpkin jam

Pumpkin jam
For 4 pots or roughly 350 ml.

400 gram Pumpkin, without seeds, washed peel may be left on.

400 gram Sugar

1/4  Red pepper, without seeds, chopped fine

100 gram Dried dates, sliced

50 gram peeled, unsalted pistachio nuts

4 empty jam jars

Boil the empty jam jars in plenty of water, drain and place them on a clean tea towel.

Use a coarse grater to grate the pumpkin mixture then add the sugar, red pepper and a knifepoint of salt

Let the pumpkin mixture stand for 30 to 60 minutes. Bring to the mixture, including the liquid and dates to the boil and cook for a further 5-6 minutes.Scoop the pistachio nuts through the mixture and put everything into the jam jars, making sure the lids are firmly screwed on, then turn pots upside down for several mimutes, so that the boiling pumpkin liquid  kills off any eventual bacteria on the lids. Store unopened pots in fridge for 2-3 months.After opening,eat within one day. Delicious on bread,or with creamy cheese or as a chutney.