Doce de Abóbora

Ingredients for 1 servings:

• 1 kg pumpkin(s) (butternut or Hokkaido), thinly peeled and finely diced
• 2 oranges
• 1 lemon(s), untreated
• 1 shot of white port wine, optional
• 3 cinnamon sticks
• 1 star anise
• 5 cloves
• 500 g gelling sugar, 2:1
• 3 tbsp, heaped sugar
• 1 tsp, leveled cinnamon powder, as needed
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Portuguese pumpkin jam

I discovered this jam on vacation. The recipe is borrowed from various Portuguese and Brazilian publications and adapted to local conditions. The result is not quite as sweet as in Portugal, nor as firm as in Brazil, but it tastes pretty close. Mix the grated lemon zest with the sugar, preserving sugar, and nutmeg. Bring the prepared pumpkin to a boil in a saucepan with the orange and lemon juice, port wine, cinnamon sticks, cloves, and star anise. Bring to a boil with the lid slightly ajar and simmer for about 30 minutes until soft. Remove from the heat, remove the spices, and blend everything thoroughly. Add the spices and sugar mixture, bring back to a boil, and simmer uncovered for 5 minutes, stirring constantly. Test for settling and season to taste. Add a little more ground cinnamon if desired. Remove the spices, pour the finished jam into jars, and seal. As usual, let stand on the lid for 5 minutes.