Pumpkin and Cinnamon Jam

O Meu Tempero
Pumpkin and Cinnamon Jam


1 kilogram butternut squash (unpeeled)
800 grams sugar
1 teaspoon ground cinnamon
1 cinnamon sticks


1Cut the pumpkin into very small cubes.
2In a large bowl, combine the pumpkin, sugar, and cinnamon. Stir and cover with plastic wrap.
3Refrigerate overnight.
4The next day, place mixture in a large pot with all the liquid that has formed and the cinnamon stick, and cook on low heat for about 40 minutes until soft.
5Grind with a hand blender.
6Allow to cool slightly.
7Fill sterilized jars with the mixture.
8Place the lids on the jars and turn upside down for a few minutes to create a natural vacuum. If you do so, no jam will sour.
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