Pumpkin and Cinnamon Jam

O Meu Tempero


  • 1 kilogram butternut pumpkin (unpeeled)
  • 800 grams sugar
  • 1 teaspoon ground cinnamon
  • 1 cinnamon stick


  1. Cut the pumpkin into very small cubes.
  2. In a large bowl, combine the pumpkin, sugar, and cinnamon. Stir and cover with plastic wrap.
  3. Refrigerate overnight.
  4. The 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.
  5. Grind with a hand blender.
  6. Allow to cool slightly.
  7. Fill sterilized jars with the mixture.
  8. Place 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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