This pumpkin jam made with xylitol and shredded coconut has a creamy texture and aroma of cinnamon and cloves and is naturally delicious and perfect for eating by the spoon or serving in small portions.
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Check step by step:
ingredients
- 1 large pumpkin
- 8 tablespoons of xylitol
- Cinnamon and cloves to taste
- 1 liter of water
- 150g grated coconut (fresh or dry, unsweetened)
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To start cooking, start with simple recipes, read the recipe carefully and follow the step-by-step instructions.
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Maintain organization in the kitchen, using basic tools and making sure knives are sharp.
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You should also heat pans and ovens, use low heat to avoid burning food, and pay attention to signs of food such as smell and color.
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Separate and measure all ingredients before lighting the fire. This prevents you from wasting time searching for something in the middle of preparation
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For beginners, low or medium heat is ideal because it gives more time to react and prevents the food from burning.
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Naturally, the first attempts are not perfect. Cooking is a learning process
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Preparation method
- Cut off the top of the pumpkin and remove the seeds with a spoon.
- Separate only the pulp, get rid of the skin, and cut it into medium-sized pieces.
- Place the pieces in a large skillet and add the xylitol, cinnamon, cloves, and water.
- Cook over medium heat for 30 to 40 minutes, stirring occasionally to prevent sticking.
- When the pumpkin is very soft and starts to fall apart, reduce the heat and mash it until it forms a thick cream.
- Add the grated coconut and stir for a few more minutes until it reaches the desired consistency (firmer to chop or creamier to spoon on).
- Transfer to a plate, cover with plastic wrap and let cool completely before serving.
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