Pumpkin jam is good and cocada too! How about joining these delights in a single recipe? Pumpkin jam with cocada will be successful and many compliments will produce it. Learn to prepare this traditional and easy candy!
Pumpkin jam with cocada
Performance: 10 portions
Time: 2h (+3h refrigerator)
Difficulty: easy
Ingredients:
- 1 kg of moranga pumpkin in pieces
- 2 reasons
- 500 g of sugar
- 1 envelope of flavorless jelly
- 5 tablespoons of water
- Oil fat
Cocada
- 500 g of grated coconut
- 1/2 cup of sugar
- 2 tablespoons of butter
Methods of preparation
- For pumpkin jam, in a pan, mix the pumpkin, cloves, cinnamon and sugar.
- Bring over low heat for 50 minutes, stirring occasionally until the pumpkin crumbles and shapes pasty and solid candies.
- Add the hydrated and dissolved gelatin in the water according to the packaging instructions and mix until it is completely dissolved.
- Distribute in a thorough pan of 22 cm x 30 cm, allow to cool and refrigerate for 1 hour.
- For the cocada, it brings a pan over medium heat with the coconut and sugar until it dissolves and forms a thin syrup.
- Add the condensed milk, the butter and cook until it thickens, mixing.
- Turn off, let it heat and spread it on the pan over the pumpkin jam, smoothing well. Refrigerate for 2 hours.
- Cut squares and serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
