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Pumpkin – coconut – jam

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Ingredients for 1 servings:

  • 650 g pumpkin flesh, without peel, fibers and seeds
  • 250 g coconut milk
  • 500 g gelling sugar (2:1)
  • 50 ml white rum
  • 2 lemon(s), the juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Place the cleaned pumpkin and coconut milk in a saucepan and simmer over low heat for about 10 minutes until soft. Then puree with a hand blender. Add the lemon juice, rum, and gelling sugar. Bring the mixture to a boil and simmer over medium heat for 4 minutes. Test for set time. Pour into hot, rinsed twist-off jars, seal, and turn upside down for 15 minutes. Then turn upside down and let cool. Tip: Add 2 tablespoons of coconut flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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