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Pumpkin-coconut jam

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Ingredients for 5 servings:

  • 500 g pumpkin flesh, ready to cook
  • 250 ml coconut milk
  • 500 g gelling sugar, 2:1
  • 5 g lemon(s) – acid

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the pumpkin flesh and cook with the coconut milk for about 10 minutes until soft. Puree the pumpkin and then stir in the gelling sugar and citric acid. Return the mixture to the heat and simmer for 4 minutes. Immediately pour into hot, rinsed jars and seal tightly. Place the jars upside down to cool.

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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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