Pumpkin jam with coconut

approx. 1 1/2 kg
Celebrate this year's Halloween with a delicious breakfast! Serve homemade scones and pumpkin jam with coconut and you can't go wrong. This pumpkin jam is quick and easy to make, and has a delicious hint of coconut milk.
Pumpkin jam with coconut
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500 g pumpkin flesh
Juice and grated zest of 1 lemon
2 1/2 dl coconut milk
1/2 kg Dansukker Jam Sugar

Combine the pumpkin flesh, lemon juice, lemon zest and coconut milk in a saucepan and simmer for 15 minutes, stirring constantly. Mash or liquidise the pumpkin flesh. Pour it back into the saucepan and add the jam sugar. Boil for 5 minutes, stirring constantly. Pour into warm, sterilised jars. Seal. Store in a cool place.

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