Pumpkin jam is an easy treat to try for the autumn. This version has a refreshing hint of quince, and it works really well with the pumpkin flavour. You can use this jam to make tarts, pies, pancakes, ... or simply spread it on a toast for the breakfast !
Peel and dice the pumpkin.Juice the lime.Peel and dice the quince, then transfer it to a bowl with the lime juice.Add the quince to the diced pumpkin.
Layer pumpkin with sugar in a medium saucepan.Cover and let stand overnight or at least 8 hours.
To the pumpkin saucepan, add the star anise and cinnamon stick.Bring to a boil over high heat, then boil it for 10 minutes.Reduce the heat and cook on a slow boil for about 30-60 minutes, stirring constantly and removing the foam.Turn off the heat when the jam thickens and holds its shape.
Remove the star anise and cinnamon.With a hand chopper, blend the cooked jam (optional).Transfer to sterilized jars.Enjoy !!!