Cut the pumpkin pulpit into 1.5 cm cube.
Pare the pineapple by removing the bark and the heart.
Cut the pineapple into 1.5 cm pieces.
Weigh your fruit to know the amount of sugar to put in the recipe.
In a bowl, put the pumpkin, pineapple, lemon juice and sugar.
Let macerate one night on the counter.
Pour into a saucepan.
Bring to a boil, stirring regularly.
Skim, skim and foam because it’s a lot of scum and it has a wonderful smell common to pineapple and strawberry.
Yes, yes it will feel as if you were making a strawberry jam!
Cook over high heat until the pumpkin and pineapple cubes are translucent and the syrup thickens.
Check the jam with a cold plate, candy thermometer or your usual pifometer.
I got a yield of about 11 jars of 250ml.
Stuff in sterile jars, leaving 1/4 of Po under the neck.
Enjoy your meal from
Ingredients
Directions
Cut the pumpkin pulpit into 1.5 cm cube.
Pare the pineapple by removing the bark and the heart.
Cut the pineapple into 1.5 cm pieces.
Weigh your fruit to know the amount of sugar to put in the recipe.
In a bowl, put the pumpkin, pineapple, lemon juice and sugar.
Let macerate one night on the counter.
Pour into a saucepan.
Bring to a boil, stirring regularly.
Skim, skim and foam because it’s a lot of scum and it has a wonderful smell common to pineapple and strawberry.
Yes, yes it will feel as if you were making a strawberry jam!
Cook over high heat until the pumpkin and pineapple cubes are translucent and the syrup thickens.
Check the jam with a cold plate, candy thermometer or your usual pifometer.
I got a yield of about 11 jars of 250ml.
Stuff in sterile jars, leaving 1/4 of Po under the neck.
Enjoy your meal from
English 
French 