Doce De Abóbora

Summary

Ingredients

• 1 kg pumpkin (se) (butternut or Hokkaido), thinly peeled and finely diced
• 2 orange (s)
• 1 lemon (s), untreated
• 1 shot port wine, white, optional
• 3 cinnamon stick (s)
• 1 star anise
• 5 clove (s)
• 500 g preservin suar, 2: 1
• 3 tablespoon, heaped sugar
• 1 teaspoon, leveled cinnamon powder, as required
• 1 pinch (s) nutmeg

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Instructions

1. 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 and not as firm as in Brazil, but it comes pretty close to the taste.
2. Mix the grated zest of the lemon with the sugar, preserving sugar and nutmeg. Bring the prepared pumpkin with the juice of the oranges and the lemon, the port wine, the cinnamon sticks, cloves and the star anise to the boil in a saucepan and, with the lid slightly open, cook until soft for about 30 minutes. Now remove from the fire, fish out the spices and puree everything thoroughly.
3. Add the spices again, add the sugar mixture, bring to the boil again and cook for 5 minutes while stirring continuously. Make a gelling test and season to taste. If necessary, add a little more ground cinnamon. Remove the spices again, fill the finished jam into jars and seal. As usual, let stand on the lid for 5 minutes.