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Doce de Abóbora ❦ Pumpkin Jam

Today I am sharing with you one of my favourite jam recipes. My mother would make this every Autumn in the U.S.A, as it wasn't available there. It has become a must in our house. Unfortunately our dinner parties are practically non-existent at the moment, but I can still share these little jars of love with family and friends. I love driving up to their houses and just leaving one along with a little note. During this horrible pandemic, it is sure to put a smile on their faces. This is a recipe that requires a bit of slow cooking, and at the end, a bit of babysitting. I promise you the result is worth it.

This recipe yields 4 X120 g. servings, which is the perfect size. Once you open the sealed jars you can keep it in the fridge for up to 3 months. Ours never lasts that long. Please follow my instructions on the sterilisation of the jars and equipment. It is crucial to preserving your jam.

This jam is delish with any cheese and pairs beautifully with red wine and Port. You can also top some Brie cheese with it and sprinkle it with pecans or walnuts, bake and enjoy.

Doce de Abóbora ❦ Pumpkin Jam

Makes 480 g. Perfect in 4 x 120 g. jars

Total time 2 1/2 hours

600 g. (prepared weight) Pumpkin, seeded, peeled and cut into 1 inch cubes.

My pumpkin weighed just over 1,500 g. I weighed out what I needed and froze the rest.

340 g. Granulated sugar

100 ml. Water

1 finger length strip of orange zest

1 Cinnamon stick</