Portuguese Pumpkin Preserves

By David Firestone and Susan Brenna

Portuguese Pumpkin Preserves
Liz Barclay for The New York Times
Total Time
45 minutes
Rating
4(24)
Comments
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This recipe was designed for something that happens only about every 125 years: the collision of Thanksgiving and the first day of Hanukkah, an event that presents both a celebratory conundrum and culinary opportunity. Of course, you don’t have to wait (the last time it happened was in 2013). These preserves are a perfect topping for latkes, but you can just as easily incorporate them into your breakfast routine. Best of all, the recipe takes less than an hour, and will make your house smell like the essence of fall.

Featured in: Holidays Holding Hands

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Ingredients

Yield:1½ cups
  • 450grams (4 cups) peeled and diced winter squash, such as butternut or pumpkin
  • 170grams (¾ cup) sugar
  • Large pinch kosher salt
  • 1cinnamon stick
  • 1teaspoon lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

217 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 45 grams sugars; 1 gram protein; 42 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.

  2. Step 2

    Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up. Stir in lemon juice. Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes. Remove and discard cinnamon stick.

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Ratings

4 out of 5
24 user ratings
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Comments

Cynthia

I just came back from Portugal where I tasted Pumpkin Jam for the first time. After trying three recipes, I can honestly say that this recipe replicates what I had in Portugal, and is the easiest!

Ryan M

These preserves are wonderful. I used sugar pie pumpkin, so cooking took a lot longer than 20 min, closer to an hour until the pumpkin was translucent. I quadrupled the recipe which made enough to fill 4 16-oz jars with preserves for canning. Also threw in 1 tsp lemon zest. The preserves have a really great texture, and so far go great on toast. Good luck!

RudisHuman

Made this for many years... Then lost the recipe. So happy to see it here. I've added fresh ginger root, lemon peel (minus pith) and a few more spices like whole allspice, cloves etc. Excellent with cold meats, cheese boards, anywhere chutney works. Delicious!

RudisHuman

Also, I don't mash it up but leave the squash pieces whole. Delightful!

Ben

Will these stay decently? Sounds delish. I'm growing winter squash this summer, and would be interested in making these.

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