Pumpkin jam

Pumpkin jam

Doce de abobora

By
From
Lisbon
Makes
4 × 400 g jars
Photographer
Steven Joyce

Many of us miss out on the glorious sweetness of the squash family, often thinking of them as a savoury vegetable. So it was a delightful discovery to be served a buttery croissant in a park quiosque (kiosk) café one sunny morning with a little bowl of bright orange jam. It wasn’t apricot, nor marmalade, and after lots of puzzling (and eating) I had to ask what it was. While it’s sometimes served at breakfast, pumpkin jam is more often served with goat’s cheese and crunchy little crackers as a starter or as part of a plate of petiscos.

Ingredients

Quantity Ingredient
1.8kg pumpkin, peeled, seeded and cut into small chunks
600g caster sugar
1/2 cinnamon stick
250ml water
1 tablespoon freshly squeezed lemon juice

Method

  1. Thoroughly clean 4 heatproof jars (including the lids) in hot soapy water, then place the jars in a low oven for 15 minutes.
  2. Place everything in a large saucepan with a lid, cover and simmer gently for about 45 minutes. Remove the lid and allow the liquid to reduce for about 1 hour. Take off the heat and mash the pumpkin until smooth, still in the pan. Return the pan to the heat and simmer until the jam is really thick, stirring every now and then to stop it sticking to the bottom of the saucepan. To test if the jam is ready, place a dollop of it onto a plate. If it weeps liquid, it needs to reduce further – the total cooking time required might be 2 hours or more.
  3. When ready, pour the jam into the clean jars. Seal, leave to cool, then store in a cool place out of direct sunlight for up to 2 months. Once opened, it will keep for several weeks in the fridge.
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