Pumpkin, pear and coconut jam
By milesi christelle
Details
servings 8
Level of difficulty Easy
Preparation time 20mins
Cooking time 50mins
Cost Budget Friendly
Preparation
Step 1
Peel and remove the core of the pears. Cut into small pieces and sprinkle with the juice of 1 lemon. Cut the pumpkin flesh into small pieces.
Step 2
Put the pears and pumpkin in a large bowl with the sugar. Mix everything. Leave to marinate overnight, covered with cling film or a dish towel at room temperature.
Step 3
The next day, put the mixture in a preserving pan with the juice of one lemon and grated coconut. Cook over medium heat for about 50 minutes. Stir regularly during cooking.
Step 4
The jam is ready to pour into the jars when it becomes translucent or if you are not sure, test it's ready by making a few drops on a cold plate to see if it thickens and sets. Blend the jam (optional).
Step 5
Put the hot jam into jars. They should be boiled to sterilise them and well dried. Close and turn the jars upside down until completely cooled.
Step 6
Store the jam jars in a cool, dry place away from light until ready to enjoy on fresh bread, pancakes, waffles, with plain yoghurt, cottage cheese ...
Step 7
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