Pumpkin, pear and coconut jam

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