Doce de Abóbora - Pumpkin Jam

Doce De Abóbora - Pumpkin Jam

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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


  • ·
    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


  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.

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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