Homemade Pumpkin Jam

 This pumpkin jam is easy to make and really delicious. I only make it when sugar pumpkins are in season so I can use fresh pumpkin. It's fantastic to spread on toast, bagels, scones, biscuits, crackers muffins or anything you fancy.  It is great for gifts during the holidays as well.I had completely forgotten about these photos and it was a delight to  recall this cosy seasonal recipe that brings great taste and colour to your table.

Ingredients:

• 1 kg of pumpkin
• sugar 750 gr
• 1 cinnamon stick
  

Peel the pumpkin and thoroughly clean the seeds. Wash and dry the pumpkin with a cloth. Place it in a high pan,  diced, alternating layers with the sugar and add the cinnamon stick.Bring to medium heat stirring with some frequency until the pumpkin is undone and when it forms a fine thread remove from the heat and set aside to cool. 



Ingredientes:

• 1 kg de abóbora 
• 750 gr de açúcar
• 1 pau de canela

Descascar a abóbora e limpar bem as sementes. Lavar e secar bem a abóbora com um pano. Colocar no tacho alto cortada em cubos em camadas alternadas com o açúcar e juntar o pau de canela.
Levar a lume médio mexendo com alguma frequência até que a abóbora esteja desfeita e até fazer ponto de estrada, ou seja, ao retirarmos um pouco de doce para um prato, de preferência frio, e passar uma colher ele abre uma estrada.