in Portugal

Portuguese pumpkin jam with almonds

updated

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Ingredients for 1 servings:

  • 350 g Hokkaido pumpkin(s), peeled and diced, or butternut squash
  • 100 g apple, sour, in pieces
  • 100 ml orange juice
  • 300 g brown sugar
  • 40 g almonds, chopped and roasted
  • ½ tsp cinnamon powder
  • 1 tbsp vanilla paste
  • 1 tsp lemon zest
  • 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

something sweet from pumpkin

Peel and dice the pumpkin. Peel and dice the apple. Mix with orange juice and sugar and let stand for 1 hour. Add the cinnamon, vanilla paste, lemon zest, and lemon juice. Bring to a boil and reduce the liquid by 200 g. Puree with a hand blender and stir in the toasted almonds. Boil the jars and lids, pour in the jam, and seal immediately. Makes 3 jars of 160 ml each.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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