Autumn has arrived, the leaves on the trees are changing colour, we’ve already changed the clocks, and the markets are full of pumpkins! Today I bring you a delightfully sweet recipe: a pumpkin and coconut jam that’s as aromatic and versatile as it is easy to make. I’m sure you’ll love it.
Typical of Brazil, this pumpkin and coconut jam, or doce de abóbara com coco, has been part of Brazilian home baking for four centuries. It originated in rural areas where pumpkin and coconut were grown in abundance. Combined with cane sugar, it became a homemade treat that remains a symbol of resourceful home cooking – simple, homemade, and prepared with natural, local, and seasonal ingredients.
As you surely know, jams, preserves and similar preparations require even cooking to ensure all ingredients are properly cooked and result in a smooth, cohesive texture. That’s why there’s no better utensil for this recipe than a cast iron casserole. And if you’re going to choose one, the most beautiful and suitable option is undoubtedly the Le Creuset pumpkin-shaped cast iron cocotte.
This jam will be incredibly useful. It pairs wonderfully with buttered toast at breakfast, is perfect with soft and aged cheeses, works brilliantly as a filling for cakes or sweet pastries, and if you enjoy preserving, it’s an ideal jam to jar and give as a gift during the upcoming holidays.
Here’s the recipe for this pumpkin and coconut jam, or doce de abóbara com coco. I hope you enjoy it as much as I do!
Ingredients
- 1 kg pumpkin (butternut or violina variety), peeled and chopped
- 400 g grated coconut
- 3 cups of muscovado or panela sugar (approximately 600 g)
- 2 cinnamon sticks
- 4 cloves
- 1 pinch of baking soda (between 0.5 g–1 g)
- 500 ml water
Preparation
- Place the peeled and chopped pumpkin, sugar, cinnamon sticks, cloves and water in your Le Creuset pumpkin-shaped cast iron cocotte.
- Cover and cook over medium heat, stirring occasionally. Let it cook for about 30 minutes, until the pumpkin is very soft and starts to break down.
- Uncover, reduce the heat slightly and continue cooking until most of the liquid has evaporated and the mixture looks glossy and moist. Stir frequently to avoid sticking.
- Add the grated coconut and baking soda and mix well until fully incorporated. If it foams a bit, don’t worry – that’s just the baking soda. Cook for another 7–10 minutes, until the jam is creamy and shiny.
- Turn off the heat, remove the cinnamon sticks and cloves, and let cool.
- Serve at room temperature or chilled. Enjoy with buttered toast, crepes with mascarpone, or with cheese. Or by the spoonful – it’s delicious!
Suggestions
- You can replace some of the panela or muscovado sugar with coconut sugar. It’s delicious!
- Add flavourings to your taste: vanilla, ground cinnamon, a couple of star anise, cardamom, nutmeg, or a bit of ginger, for example.
- How about pairing it with roast pork or baked chicken? The sweet-savoury contrast works beautifully with these meats.
- The pinch of baking soda helps keep the pumpkin’s orange colour bright and also helps the flesh break down more easily. But be sure not to add more than the amount indicated, so as not to affect the flavour.
Comments
Claudia&Julia said:
Hola Ángela,
La receta lleva bastante azúcar, por lo que te puede durar días en la nevera, pero no podemos indicarte el plazo de conservación, ya que nosotras lo gastamos muy rápido. No obstante, si quieres hacerlo para tiempo, lo mejor es envasarlo y hacerlo en conserva.
¡Saludos!
angela said:
Es una pregunta simple: ¿Cuánto tiempo se puede conservar en el frito esta deliciosa confitura?