Pumpkin Colada Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ¼ kg pumpkin meat, diced
- 350 g pineapple, cut into pieces
- 400 ml coconut milk
- 2 tablespoon lemon juice
- 2 tablespoon rum
- 1 sachet citric acid
- 1 packet preserving sugar, extra (2: )
Print Recipe
Pin Recipe Instructions
- Mix the pumpkin flesh, pineapple pieces, coconut milk, lemon juice and rum in a bowl and puree. Mix the preserving sugar with citric acid in a tall saucepan and stir in the fruit mixture. Let simmer for 5 minutes and pour into prepared twist-off glasses.
- Note: I used the normal garden pumpkin (Halloween pumpkin) for this.
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