This jam is traditionally served with cheese. Regarded as a delicacy in this combination :)

Cut pumpkin into wedges. Peeled. Rinse slices under cold running water, give water to drain.

Cut into cubes of medium size, put in a container for jam.

Fall asleep on top sugar and put on very low heat.

When heated pumpkin juice stands out. So cook until the sugar is dissolved, throw in the cinnamon stick, bring to a boil and cook on a slow fire, stirring occasionally, until the liquid has evaporated and the pumpkin slices will not become as if transparent.

Wipe the jam in a blender (after removing the cinnamon stick), then add the cloves.

Cook for another, now stirring constantly with a wooden spoon. The jam should reach a jelly-like consistency and do not spread.

For a few minutes before end of cooking the jam, you can add some crushed walnuts (typical Portuguese) and a bit of coconut flakes (as I learned from friends the Brazilians).

This jam is better to cook at one time, both in General and all jams. This jam is traditionally served with cheese. Regarded as a delicacy in this combination :) there is Another option, when at the beginning of cooking, along with pieces of pumpkin add juice of two oranges, the cinnamon stick is replaced with the vanilla pod. Anyway, tastes differ! Everyone chooses what is more to their liking :))))))) Bon appetit!