Apple-carrot jam with coconut

Ingredients for 1 servings:

• 800 g apples
• 400 g carrot(s)
• 1 small can of coconut milk (160 ml)
• 50 ml water
• 1 lemon(s)
• 1 packet of gelling sugar (2:1, 500 g)
• 50 g desiccated coconut

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Fruit spread with a subtle hint of coconut

Peel the apples, core them, and cut into large pieces. Peel the carrots and slice them thickly. Place them in a saucepan with the lemon juice, coconut milk, and 50 ml of water. Cover and simmer over low heat until soft (approx. 25 minutes). Puree the mixture and allow to cool completely. Combine the cooled fruit mixture in a large saucepan with the gelling sugar and desiccated coconut. Bring to a boil over high heat, stirring constantly. Boil gently for 3-4 minutes, stirring continuously. Remove the pan from the heat and pour the mixture into clean jars, sealing immediately.