John Myers
Pumpkin Colada Jam
The perfect pumpkin colada jam recipe with a picture and simple step-by-step instructions.
- 1,1 kg Hokkaido pumpkin cut into small pieces
- 560 g Unsweetened canned pineapple with juice
- 400 ml Coconut milk
- 1,5 kg Preserving sugar 2: 1
- 2 packet Citric acid
- Wash the Hokkaido, cut it in pieces, remove the threads and seeds, and dice. Drain the pineapple and collect the juice. Cut the pineapple into small pieces
- Put the pumpkin, pineapple pieces, coconut milk and preserving sugar in a saucepan, stir and let steep for 2 hours.
- Then place the pot on the stove and cook over a high heat for 10 minutes, stirring constantly. Mix in the citric acid.
- Take the whole thing off the stove and puree, bring to the boil again briefly, take a jelly sample and fill into prepared jam jars. Close the lids immediately and only put them away when they have completely cooled down.
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