Doce de Abóbora - Pumpkin Jam

Doce De Abóbora - Pumpkin Jam Recipe

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Baby Kato


This recipe has been posted here for play in CQ3 - Azores. Found at website:

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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Makes about 10 - 250 ml mason jars
20 Min
24 Hr
Stove Top


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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)

How to Make Doce de Abóbora - Pumpkin Jam


  • 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.

Printable Recipe Card

About Doce de Abóbora - Pumpkin Jam

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

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