Pumpkin and Orange Jam/ Compota de Abobora e Laranja

Ingredients:
Ingredientes:

1 kg of pumpkin in small cubes
1 kg de abobora partida em pequenos cubos

700 gr of sugar
700 gr de acucar

1 packet of thickning jelly
1 saqueta de Pectigel

peel of 1 orange
casca de 1 laranja

1 cinnamon stick
1 pau de canela

Method
Preparacao:

Place the pumpkin cut in small cubes into a deep cooking pot and add the thickning jelly, mixing together. Bring to a boil and simmer for 5 minutes. Add the the sugar, the orange peel and the cinnamon stick.
Leave to boil at a low heat for 15 to 20 minutes.
Colocar a abobora num tacho, juntar a pectina e envolver. Levar ao lume 5 minutos e adicionar o acucar, a casca de laranja e o pau de canela.
Deixar ferver lentamente durante 15 a 20 minutos.

Remove the cinnamon stick and the orange peel, and with the aid of a hand blender, blend until a irregular semi-smooth jam is obtained.
Retire o pau de canela e a casca de laranja, triturar com a varinha magica ate obter um pure irregular deixando ficar alguns pedacos de abobora inteira.

Place in the heat to simmer again for 10 more minutes.
Levar ao lume mais 10 minutos.

Fill regular mason jars, with the jam still warm, close them and place them head down until cold.
Encher os frascos com a compota ainda quente, feche os frascos e coloque-os com a tampa para baixo ate estarem frios.



Tricks:
You may add nuts to the jam before closing the jars.
Pode adicionar nozes a compota antes de fechar os frascos.