Portuguese Pumpkin and Walnut Preserve
Pumpkin, sugar, lemon and cinnamon cook slowly into a thick preserve; walnuts are added at the end to retain their texture. This version is intended for refrigerated home storage.
- Yields
- 3 small jars (about 1 kg)
- Prep
- 20 min (+ optional resting)
- Cook
- 45–60 min
Ingredients
- 1 kg Prepared peeled pumpkin
- 700–800 g Light brown sugar
- 100 g Broken walnut kernels
- 1, peel and juice Lemon
- 1 Cinnamon stick
Method
Cut the pumpkin into small cubes. Combine in a pan with the sugar, lemon peel and juice, then rest for 2 hours or overnight in the refrigerator.
Add the cinnamon and cook over low heat, uncovered and stirring regularly, until the pumpkin breaks down and the liquid reduces.
Remove the cinnamon and peel. Blend only partially to retain texture, then cook until a spoon drawn through the preserve leaves a trail that closes slowly.
Fold in half the walnuts. Spoon while hot into very clean jars and scatter the remaining walnuts on top.
Cool, cover and refrigerate. Serve with bread, requeijão or cheese.