Spiced Pumpkin Jam with Coconut
A rich and aromatic pumpkin jam slow-cooked with warming spices and finished with shredded coconut for a tropical touch. Perfect spread over toasted bread, paired with fresh cheese, or simply enjoyed by the spoonful as a comforting homemade treat any time of year.
🛒 Ingredients
5 servings
- 1 kg cooked pumpkin or butternut squash, peeled and cut into chunks
- 1¾ cups (350 g) granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- ⅓ cup (80 g) shredded coconut, fresh or desiccated
- 1 pinch of salt
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Directions
- 1
Place the cooked pumpkin, sugar, cinnamon stick, and cloves into a large heavy-bottomed saucepan.
- 2
Cook over low heat with the lid on, stirring frequently to prevent the mixture from sticking to the bottom.
- 3
Gradually mash the pumpkin with a wooden spoon or potato masher, working until you reach a smooth and thick consistency.
- 4
Once the pumpkin is fully broken down, remove the cinnamon stick and cloves, then stir in the shredded coconut and salt.
- 5
Continue cooking uncovered for a few more minutes, stirring constantly, until the jam thickens slightly but remains moist and glossy — it should never turn dry.
- 6
Transfer to sterilized jars and allow to cool at room temperature before refrigerating.
💡 Chef's Tip
For extra depth of flavour, add a strip of organic orange zest during cooking and remove before jarring. Keeps for up to 2 weeks in the fridge in an airtight container.
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