Pina Colada pumpkin jam

Ingredients for 1 servings:

• 800 g pumpkin flesh
• 400 ml coconut milk
• 2 limes
• 1 pkt. gelling sugar (3:1)
• 1 pack of agartine or instant gelatin
• 1 pack of citric acid
• possibly rum

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Makes about 6 jars. First, halve the pumpkin, remove the fibers and seeds inside with a large tablespoon, and then halve the pumpkin flesh. I use butternut or Hokkaido pumpkins, which don’t need to be peeled; for other varieties, please remove the outer skin so they don’t have to be cooked for as long. Simmer the pumpkin cubes directly in the coconut milk until the flesh is nice and soft. In the meantime, preheat the oven and fill a dish with a little water, place the jars uncovered in the dish, and place the dish in the hot oven for a few minutes. After about 10 minutes, the cubes should be soft enough to be pureed. To do this, remove the pan from the heat. Refine the pureed pumpkin and coconut milk with the juice of 2 limes, add the gelling sugar, agartine, and citric acid, and bring to a boil briefly. Finally, add the rum, if desired. The exact amount depends on your taste; I use about 5 cl. Once everything has boiled nicely, remove the jars from the oven and fill them with the pumpkin and coconut mixture. Immediately close the filled jars with the lids and let them sit for 5-10 minutes.