To make about 4 lb jam (about 8 oz jars)
pumpkin flesh, 4 lb 6 oz
sugar, 4 + 1/4 cups
the juice of one lemon
chopped almonds, 5,3 oz
1 apple to thicken


I removed the pumpkin peel and seeds and diced it, then I peeled the apple and cut it into pieces.
I mixed the pulp of the pumpkin and apple in a mixer*, and I chopped them.
Then I put the mixture into a large bowl and I covered it with sugar and lemon juice. After thath I mixed the ingredients and sealed to stand overnight.
I transferred the mixture into a stainless steel pot with a thick bottom and I started to cook for about 1 hour.
At 3/4 of the cooking time, I added the chopped almonds and I finished cooking, checking sometimes the consistency of the jam.
In the meanwhile I sterilized the jars in an oven at 210 F for 15 minutes, then I let them cool down.
After the cooking I put the jam in the jars and I flipped them to make it vacuum-packed.

*I decided to use the apple to thick the jam, so I avoided to use industrial thickeners like pectine.

Thanks to: Cooking With Julia