Pumpkin jam with pineapple and coconut milk
Time
Preparation time: 30 min.
Cooking or baking time: 5 min.
Total preparation time: 35 min.
ingredients
- 1 Hokaido pumpkin
- 1 can of pineapple
- 1 can of coconut milk
- 1 pck of citric acid
- 2 pack of jam sugar 2: 1
- lemon juice
preparation
- Thoroughly wash the pumpkin, divide it, remove it from grain (which can be roasted well or dried for sowing next year).
- Then cut into smaller pieces (which need not necessarily be very small), place in a pot, pour the pineapple juice over it and bring to a boil.
- If the pumpkin pieces are soft, add the pineapple pulp.
- Then use the blender to chop everything and let it cool to room temperature.
- When the mixture has cooled, stir in the coconut milk, citric acid and gelling sugar and season with lemon juice again.
- I still let the mixture "PULL" for a few hours, cook it all together again, boil for 4-5 minutes bubbly, put in hot screw jars, put on the "head", let cool and into the pantry.
I did not tell anyone what was in there before, they all let me guess, everything was jamy and were amazed that there is pumpkin in it. Have fun trying!
