Pumpkin – Orange – Coconut – Jam

Ingredients for 1 servings:

• 400 ml coconut milk
• 75 g desiccated coconut
• 4 lime(s), the juice
• 1,100 g pumpkin(s) (e.g. butternut)
• 200 ml orange juice
• 500 g gelling sugar (3:1)
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity – exotic

Remove the seeds and seeds from the pumpkin. Leave in a preheated oven at 200°C for about 30 minutes. After that, it’s easy to peel. Cut the peeled pumpkin into cubes and cook with the juice of the squeezed limes and the coconut milk for about 10 minutes with the lid uncovered until soft. In the meantime, toast the desiccated coconut without oil. Purée the soft-cooked pumpkin in the coconut milk and weigh it. Make up to a total of 1500g with about 200ml of orange juice. Add the toasted desiccated coconut. Now add the vanilla and gelling sugar while stirring, bring everything to a rolling boil according to the package instructions for 3 minutes, and then pour into prepared jars while still hot. Seal immediately.