Cabell D’ Angel – Angel Hair – Pumpkin Jam

This pumpkin jam, in which the fibers shimmer golden, tastes good on bread, with toast with butter and as a dessert. In Mallorca, the angel hair is used to fill the yeast buns and other pastries.

Cut the pumpkin in half, and using a wooden spoon, remove the seeds, then carefully scoop out the fibers. Separate the pumpkin flesh from the peel, cut into small pieces and mix with a little less than the same mass of sugar. Add the orange and lemon peel and the fibers, cover and steep for a few hours, or even overnight. Bring to a boil, adding as little water as possible (preferably no water at all) and stirring continuously with a large wooden spoon.

Then gently bubble at reduced temperature for another 15 to 20 minutes. Pour into jars, turning them upside down until the contents are completely cool.

This should offer as a preservation measure for small quantities.

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