Cabello de Angle – Spaghetti Pumpkin Jam
- Spaghetti pumpkin
- Granulated sugar
- Peel of a lemon, plus an equal quantity of orange peel
- Juice of a lemon, plus an equal quantity of orange juice
First of all, the pumpkin has to be opened. You can either do this by cutting it using a large knife or you can follow tradition by throwing it onto a concrete floor, which is altogether more fun.
Once open, break it into chucks and remove the pips and fibres and discard them. Using a sharp knife remove the peel and discard that too.
Place the pumpkin chunks in a large saucepan and add 100ml water. On a low heat, cook until the flesh is soft and falls apart in spaghetti-like strings, then remove from the heat and allow it to cool until it can be safely handled.
A handful at a time, transfer the flesh to a colander, squeezing out the liquid as you go.
Weight the flesh and transfer it to a clean saucepan. Add half the pumpkin flesh weight of sugar. Add the orange and lemon juices and peels.
Heat the mixture, stirring occasionally, for 30-45 minutes until it resembles a loose jam. Remove the orange and lemon peels.
The finished Cabello de Angel can be stored in jars in the same way as any jam or can be frozen in handy sized portions in plastic bags.