Portuguese Pumpkin Preserves
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 450grams (4 cups) peeled and diced winter squash, such as butternut or pumpkin
- 170grams (¾ cup) sugar
- Large pinch kosher salt
- 1cinnamon stick
- 1teaspoon lemon juice
Preparation
- Step 1
In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.
- Step 2
Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up. Stir in lemon juice. Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes. Remove and discard cinnamon stick.
Private Notes
Cooking Notes
I just came back from Portugal where I tasted Pumpkin Jam for the first time. After trying three recipes, I can honestly say that this recipe replicates what I had in Portugal, and is the easiest!
Will these stay decently? Sounds delish. I'm growing winter squash this summer, and would be interested in making these.
These preserves are wonderful. I used sugar pie pumpkin, so cooking took a lot longer than 20 min, closer to an hour until the pumpkin was translucent. I quadrupled the recipe which made enough to fill 4 16-oz jars with preserves for canning. Also threw in 1 tsp lemon zest. The preserves have a really great texture, and so far go great on toast. Good luck!
Whoops. Didn't see the pumpkin preserve recipe...looks good.
I just came back from Portugal where I tasted Pumpkin Jam for the first time. After trying three recipes, I can honestly say that this recipe replicates what I had in Portugal, and is the easiest!
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