Pumpkin Jam – Cabell d’Angel

Cabell d’Angel = Angel hair, french Cheveaux d’ange, port. Doce de chila Cut the pumpkin in half, remove the seeds from the flesh with your fingers, carefully separating the fibers in the process.

Remove the skin from the pumpkin flesh and cut it off. Mix with a little less than the same mass of sugar. Add the orange and lemon peel and fibers, cover and let sit for one night.

If a large mass of water forms, pour off some; if little water forms, add some. Next, simmer, stirring throughout Next, simmer gently at reduced temperature for another 15 to 20 minutes until squash is tender. Grind if necessary. Next, fill into jars.

The jam tastes delicious on white bread, traditionally it is used to fill yeast buns (ensaimadas) and other pastries.

1 kg of pumpkin makes 3 to 4 jars of jam.

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