Summary

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: )

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Instructions

1. 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.
2. Note: I used the normal garden pumpkin (Halloween pumpkin) for this.