Doce De Abóbora Pumpkin Jam Recipes

EASY BRAZILIAN PUMPKIN COCONUT DESSERT WITH FEW INGREDIENTS

Steps:

• Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
• Transfer to a container with a lid and refrigerate.

DOCE DE ABóBORA - PUMPKIN JAM

Steps:

• In a large pot, combine pumpkin, sugar, cinnamon stick and a bit of water. Bring to a gentle boil over medium heat, stirring often.
• 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.
• 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.
• 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.
• 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.
• 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.
• Check lids and refrigerate or reprocess any jars that aren't sealed. Finally label and date the jars.