doce de abóbora - pumpkin jam

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.
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