Best Doce De Abóbora Pumpkin Jam Recipes
EASY BRAZILIAN PUMPKIN COCONUT DESSERT WITH FEW INGREDIENTS
This pumpkin dessert is very famous in Brazil and is eaten everywhere - we call it Doce de Abóbora com Coco. You only need 5 ingredients. Serve cold or at room temperature. It is usually eaten with queso fresco, but I like to serve it with goat cheese or eat it on bread.
Provided by Rita
Categories Brazilian Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
- Transfer to a container with a lid and refrigerate.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 83.8 g, Fat 15.3 g, Fiber 5.6 g, Protein 3.3 g, SaturatedFat 13.4 g, Sodium 14.7 mg, Sugar 70.4 g
DOCE DE ABóBORA - PUMPKIN JAM
This recipe has been posted here for play in CQ3 - Azores. Found at website: http://oliviacanela.com/pumpkin-jam-recipe/ This bright orange, very tasty jam is a Portuguese favorite. The sweet treat is easy to prepare. Who doesn't like pumpkin cooked with sugar, cinnamon, lemon peel, orange juice and zest?
Provided by Baby Kato @BabyKato
Categories Jams & Jellies
Number Of Ingredients 7
Steps:
- In a large pot, combine pumpkin, sugar, cinnamon stick and a bit of water. Bring to a gentle boil over medium heat, stirring often.
- Once pumpkin is soft and cooked (about an hour) add ground cinnamon. Simmer for 15 min more, then remove from heat, stir in lemon zest and juice, and with a hand blender blend to jam consistency.
- While the jam is cooking, prepare caner, sterilize jars and screw rings. For the lids, place them in a small saucepan filled with water, bring to a boil, remove from heat and set the pan aside.
- Ladle hot jam into hot jars, leaving ½ inch head space. Remove air bubbles with a non-metallic spatula and adjust head space as necessary by adding hot jam.
- Wipe rim clean with a damp cloth and place hot lid disc on jar. Screw band down until fingertip-tight, then place jars in caner and return to a boil.
- Process for 15 minutes but remember to adjust for altitude. Remove jars and let stand for at least 24 hours on a towel-lined surface.
- Check lids and refrigerate or reprocess any jars that aren't sealed. Finally label and date the jars.
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