Portuguese-style pumpkin jam is the kind of recipe that surprised me the first time: you expect something very "pumpkin-y", and in fact you get a sweet, almost honeyed jam, with a real personality thanks to the lemon and cinnamon.
I tasted it at some Portuguese-speaking friends' house, served simply on toast, and I immediately noted the idea: cook the pumpkin slowly with the sugar, then finish with the citrus fruits to keep a clean flavor.
I often make it when I have a nice piece of pumpkin (or squash like kabocha/butternut, but pumpkin is the most classic). The cooking time is short, but you have to keep an eye on it: it reduces, thickens, and can stick if you forget about it.
The good sign is when the pumpkin jam becomes shiny and the spoon leaves a clear trail at the bottom of the pan.
Nutritionally, pumpkin provides a good amount of beta-carotene (vitamin A) and fiber. Of course, this is jam: there's sugar, and that's to be expected; it's what gives it its texture and preserves it. The lemon also helps it set, and above all, it balances the sweetness.
You can keep it very smooth (mashed with a potato masher) or more rustic with a few chunks. And if you like jams that truly smell like home cooking, this one ticks all the boxes: simple, comforting, and incredibly fragrant!
Portuguese-style pumpkin jam
4
people17
minutes38
minutes418
kcal55
minutesA recipe for a meltingly smooth and fragrant pumpkin jam , cooked with sugar, lemon, and cinnamon, just like in Portugal. A glossy texture, a sweet taste, and that little citrus twist that really brings it all to life!
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Ingredients
600g pumpkin (net weight, peeled and deseeded)
360 g of caster sugar
1 lemon (finely grated zest + its juice)
1 cinnamon stick
120 ml of water
Preparation steps
- Cut the pumpkin into small cubes (1 to 2cm). The smaller the cubes, the more even and faster the cooking will be.
- Place the pumpkin in a heavy-bottomed saucepan with the water. Cover and cook over medium heat for 10 to 12 minutes, just to soften it (it should be easily mashed with a fork).
- Add the sugar, cinnamon stick, lemon zest and lemon juice. Mix well.
- Bring to a simmer, then reduce to medium-low heat. Cook for 22 to 28 minutes, stirring often, especially towards the end of cooking: the jam thickens and may stick.
- Mash the pumpkin directly in the pan (use a potato masher for a smooth texture, or simply mash with a spoon to keep some chunks).
- Continue cooking for 4 to 6 minutes, until you obtain a glossy jam that coats the back of a spoon. Quick test: place a drop on a cold plate; it should set slightly as it cools.
- Remove the cinnamon stick. Immediately pour into clean jars (ideally sterilized and thoroughly dried), seal and turn upside down for 2 minutes to help create a vacuum, then turn right side up and let cool.
📊 Nutritional Information
1 serving (approx. 240g)
| Nutrient | Value |
|---|---|
| Calories | 418 kcal |
| Proteins | 2g |
| Carbohydrates | 107g |
| including sugars | 100g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 4g |
| Sodium | 12mg |
| Vitamins | |
| Vitamin A | 130% RDA |
| Vitamin C | 22% AJR |
| Vitamin B6 | 10% AJR |
| Minerals | |
| Potassium | 14% AJR |
| Magnesium | 7% AJR |
| Iron | 6% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you want to keep pumpkin jam longer, do a proper sterilization (jars filled, closed, then 10 minutes in simmering water).
Otherwise, keep it in the refrigerator after opening and consume the jar within 2 to 3 weeks.
💡 Chef's Tips
To prevent the jam from sticking, use a heavy-bottomed saucepan and stir well, making sure to cover the bottom (especially during the last 8 minutes).
If your pumpkin releases a lot of water, extend the reduction for a few minutes: the setting really depends on the evaporation.
🔄 Variations
- A more rustic Portuguese recipe : simply mash with a spoon and keep some nice, soft pieces.
- Pumpkin jam with a strong citrus flavor : add a little more lemon zest at the very end of cooking (off the heat) for a brighter flavor.
