Kalabasa Halaya (Pumpkin Jam)
This Kalabasa Halaya is flavored with pumpkin spice, which gives this recipe an American Twist. Great to have a spoon of it after dinner or use it in drinks or baked goods.
Servings: 12 Servings
Equipment
- Large Non Stick Pan
Ingredients
- 15 oz Pumpkin Puree (in can)
- 12.2 oz Coconut Evaporated Milk (in can)
- 11.25 oz Coconut Condensed Milk (in can)
- 2 Tablespoons Pumpkin Pie Spice Powder
- 1 Tablespoon Butter
Instructions
- Add the can of Pumpkin Puree, can of evaporated coconut milk, can of condensed milk and 2 tablespoons of pumpkin pie spice into a blender.Blend until nice and smooth.
- Pour the Kalabasa Halaya into a non stick pan. Then place on the stove with the heat on high. Bring to a rapid boil. This will take about 15 minutes.
- Turn the heat down to low and keep constantly stirring and cook down for a further 45 minutes.
- Once the mixture has condensed down to a jammy consistency and has gotten dark and thick turn off the heat and stir in the butter.
- Quickly transfer to a serving bowl and cool fully at room temperature.
- Serve one tablespoon at a time on it's own or use as a spread.
- Store any leftovers in an air tight container in the refrigerator for up to 5 days. If you wish to keep it longer you can freeze it in small portions using an ice tray and then transfer the frozen cubes into a ziplock bag and freeze for up to 3 months.