Tuesday, 10 March 2009

Pumpkin Jam

This is one of my favourite jams. This is very useful for filling cakes, tarts and as a dessert mixed with walnuts, almonds or served with cheese as I showed in the last post.


1 Ib (45o gr) cooked pumpkin
12 oz (350 gr) granulated sugar
1 cinnamon stick


Peel and clean the pumpkin and cook in water until tender. Place in a sieve to drain while pressing it lightly to extract the liquid trapped inside. Mash it, leaving it sligtly lumpy. Mix with sugar and the cinnamon stick and boil, stirring with wooden spoon until it thickens. Remove from the heat. Let it cold and pour into a glass bowl. It is better to keep it in the fridge.


  1. A delicious looking jam! Thanks for passing by and for your kind comment!



  2. I love pumpkin, this jam looks fabulous! I can't wait to try it out.

  3. Hi, I really enjoyed you blog, the way you explain your receipes, the pictures are just gorgeous. Thank you for the nice moment I jus spent. Have a nice WE

  4. This is similar to a pumpkin butter that I made a while ago.

  5. You can add a twist to the jam if you add some walnut! Served with brown bread and requeijão - it's just perfect! =)