|1,250 g (2.7 lb)||pumpkin|
|100 ml (1/2 cup)||orange juice|
|juice of two lemons|
|1||apple (pureé - optional)|
|1 teaspoon||ground cinnamon|
|1/2 teaspoon||ground cloves|
|1/2 teaspoon||ground ginger|
|500 g (1 lb)||sugar|
|1 box||flavorless gelatin|
Cook pumpkin, drain well and mash it with a fork. Add all ingredients except the gelatin and the orange juice. Bring to a boil and remove from heat.
Dissolve the gelatin in the orange juice and gradually add to the pumpkin, stirring firmly.
Now pour the mixture into glass containers, the type used for preserves with metal lids. Make sure all glasses and lids are thoroughly sterilized with hot water and completely dried up before the storing procedure. After all glasses are completely filled, put on the lids and seal very tightly. Set them aside for some days to reach a firm consistency.
Note: You might find in your area "gelatin sugar" that can be used as a substitute for common gelatin thus making easier the preparation of recipes like this one.