Doce de Abóbora (adaptada d’ O Pantagruel)

1 kg de abóbora
1, 5 kg de açúcar [eu usei 1 kg]
1 pau de canela [eu usei 2]
1 colher de chá bem cheia de canela em pó
[1 punhado de nozes partidas aos bocados]

Corta-se a abóbora em pedaços, que se descascam e cozem em água e pouco sal. Escorrem-se num passador, espremem-se num pano, passam-se por um passe-vite e mistura-se o polme resultante com o açúcar, mexendo bem para o dissolver. Põe-se então ao lume brando com o[s] pau[s] de canela e deixa-se ferver, mexendo sempre até fazer estrada. Tira-se, bate-se até abrandar o calor, liga-se com a canela em pó [e as nozes] e guarda-se em boiões.

The second time around I only used 1 kg of pumpkin (and decided to reduce the amount of sugar: the recipe calls for 1,5 kg but I just used 1 kg) and it worked! Here’s a tradicional Portuguese recipe for pumpkin jam with cinnamon and walnuts:


Pumpkin Jam (adapted from O Pantagruel)


1 kg of pumpkin 
1,5 kg of granulated white sugar [I used 1 kg]
1 cinnamon stick [I used 2]
1 rounded teaspoon of ground cinnamon
[a handful of chopped walnuts]


Cut the pumpkin in pieces, peel them and cook them in water and a pinch of sea salt until soft. Drain the pulp and pat it dry with a tea towel. Process the pulp using a mouli, place it in a preserving pan and add the sugar, mixing it with a wooden spoon until it dissolves completely. Turn the heat on, add the cinnamon stick[s] and let it boil. The mixture is ready when you scrape the spoon through it and you can see the base of the pan for a couple of seconds. When it has reached this stage, remove the pan from the heat, add the ground cinnamon and the chopped walnuts and pour into jars.

(images: Tiago Cabral)