Doce de Abóbora - Pumpkin Jam
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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- 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)
1In a large pot, combine pumpkin, sugar, cinnamon stick and a bit of water. Bring to a gentle boil over medium heat, stirring often.
2Once 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.
3While 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.
4Ladle 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.
5Wipe 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.
6Process for 15 minutes but remember to adjust for altitude.
Remove jars and let stand for at least 24 hours on a towel-lined surface.
7Check lids and refrigerate or reprocess any jars that aren’t sealed.
Finally label and date the jars.