Description
Cabello de angel – so in Spain called the favorite of the Spaniards and Spanish pumpkin jam. In this Spain just relatives Chita, where the jam is cooked from all that find –pumpkin, zucchini, carrots, green tomatoes, fir cones...Well, the harsh edges of the shortage and high cost of raw materials of fruit, well, in Spain-what is missing? So I thought before when I didn't have a ripe pumpkin so that the pulp is disintegrated into fibers. I did not come across before this did. So I just cooked jam just pumpkin to your taste with various additives. Tasty, cheap and cheerful. And then we opened before the holidays last pumpkin, the beautiful at 8 lbs. was Lying as soon as put in a cool pantry all winter. Cut the inside dry, the seeds and their surrounding fibers are dried and the flesh on the third disintegrates the fibers. Oh – it's time to try the Spanish delicacy! Came out amazingly delicious jam, sour-sweet, fragrant and beautiful. Perhaps the most delicious of all pumpkin experiments. Supplements I took Spanish, but cooked differently.
Ingredients
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Pumpkin
500 g
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Sugar
300 g
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Lemon
1 piece
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Cinnamon
1 tsp
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Vanilla
1 pinch
Cooking
Choose from pumpkin all the fibrous pulp, weigh. I have scraped together with a spoon as much as half a kilo. To put the fiber in a bowl and with a pair of forks to gently separate the strands that itself is not broke. To fill the pumpkin with sugar. Storage it is recommended to take the proportions of sugar, kilo for kilo. But my store is nothing special, so I take less sugar.
The Spanish jam into the syrup, first otvarivaya pumpkin, then filtering the decoction, and from him the syrup is cooked, and the pumpkin pour. I'm too lazy and don't like jam to the syrup, so I just left the pumpkin with sugar in a cool place until morning. Per night pumpkin gave enough juice.
Additionally, the pumpkin you need to add lemon. You can scroll through it in a meat grinder or blender, but I wanted elegance. So I removed the peeler thinly peel and chop it into strips. And the lemon is thoroughly cleansed from the skin, disassembled into slices and cut the film.
Cut lemon in small cubes and added to the pumpkin. Jam I cooked in the microwave is very convenient –not undercooked, not running, is often not need to interfere. First at full power were boiled for 5 minutes. Then jam to withstand 5-6 hours and again were cooked at full power for another 5 minutes.
After another keeping maturing added in jam cinnamon and a little vanilla and govorila at half power until thick. I love my jam thick. The Spaniards, I think, too. They have this jam is the filling in of the national cakes. Oh, it would, I had more pumpkin-I used to and cakes arrived, and so the only tea to indulge in and turned.
Allow to cool, and putting them in a vase is better in glass – to beauty was visible – to serve tea.
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