Doce De Abóbora - Pumpkin Jam Recipe

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Doce de Abóbora - Pumpkin Jam

Baby Kato

By
@BabyKato

This recipe has been posted here for play in CQ3 - Azores. Found at website: oliviacanela.com/pumpkin-jam-recipe

This bright orange, very tasty jam is a Portuguese favorite. The sweet treat is easy to prepare. Who doesn't like pumpkin cooked with sugar, cinnamon, lemon peel, orange juice and zest?


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Rating:

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Serves:

Makes about 10 - 250 ml mason jars

Prep:

20 Min

Cook:

24 Hr

Method:

Stove Top

Ingredients

2 kg pumpkin pulp cut in cubes
1.6 kg brown sugar
a bit of water
1 cinnamon stick
½ teaspoon ground cinnamon
zest of 1 lemon
juice of 2 freshly squeezed lemons (may substitute one lemon, one orange)

Directions Step-By-Step

1
In a large pot, combine pumpkin, sugar, cinnamon stick and a bit of water. Bring to a gentle boil over medium heat, stirring often.
2
Once pumpkin is soft and cooked (about an hour) add ground cinnamon. Simmer for 15 min more, then remove from heat, stir in lemon zest and juice, and with a hand blender blend to jam consistency.
3
While the jam is cooking, prepare caner, sterilize jars and screw rings.

For the lids, place them in a small saucepan filled with water, bring to a boil, remove from heat and set the pan aside.
4
Ladle hot jam into hot jars, leaving ½ inch head space. Remove air bubbles with a non-metallic spatula and adjust head space as necessary by adding hot jam.
5
Wipe rim clean with a damp cloth and place hot lid disc on jar. Screw band down until fingertip-tight, then place jars in caner and return to a boil.
6
Process for 15 minutes but remember to adjust for altitude.

Remove jars and let stand for at least 24 hours on a towel-lined surface.
7
Check lids and refrigerate or reprocess any jars that aren’t sealed.

Finally label and date the jars.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: Portugese
Hashtag: #Portuguese Jam