Monday, November 26, 2007

Portuguese pumpkin jam

This pumpkin jam is excellent with fresh ricotta, cold turkey, rye bread or cottage cheese. It is not all that pumpkiny, if you know what I mean... the colour is bright and amazing and it does very well on a weekend brunch breakfast table.

Portuguese pumpkin jam

  • 600g peeled and seeded pumpkin (butternut or jap), coarsely grated
  • 2 cups caster sugar
  • 1 cinnamon stick
  • quarter cup lemon juice

Mix the lot together in a heavy-based saucepan and stir over medium heat until sugar dissolves, then bring to a simmer, cover and cook, stirring occasionally, for about 20 minutes (until it has a jammy consistency). Remove cinnamon and spoon into hot sterilised jars.

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