There are those who love angel hair and they enjoy it in any dessert or recipe (or even consume it alone), and those who hate it precisely because of its hilarious and unpleasant texture. Be that as it may, it is a sweet as popular as traditional, which since ancient times is elaborated and used for the elaboration of a wide variety of recipes.
The angel hair jam It is the best way to elaborate it. And it does not require a very complicated preparation or elaboration process, since it is made from the cooking of the pulp of the pumpkin of angel hair in syrup (or tremendously concentrated sugar solution).
Its particularity, precisely, comes from its appearance and texture, since with the cooking the pulp unravels and a kind of fine threads of golden color really characteristic are formed.
For the elaboration to be correct it is necessary that the equivalent weight of the pulp is the same amount of sugar (minus 25%). That is, we will have to subtract 25% from the amount of sugar to use, with respect to the amount of pulp obtained from the pumpkin.
- 1 pumpkin angel hair (500 g)
- 375 g of sugar
- 1 lemon juice
- Cinnamon stick
Preparation of angel hair jam
- First let's prepare the glass jars where we will keep the angel hair jam. To do this, wash with hot water and soap, rinsing them well with hot water. Then let them drain face down on clean cloths (avoiding drying them).
- Cut the angel hair pumpkin into medium pieces. Put water in a large pot and place the pieces of pumpkin in it. If necessary, add more water, until it covers the pieces. Cook over medium heat for 30 to 45 minutes, or until the flesh becomes soft. Drain the pumpkin, remove the rind carefully and remove the black seeds, reserving the pulp.
- Now is an important moment since we are going to know how much sugar we will need for the jam. For this the pulp weighs and, of the resulting quantity, subtracts 25%. The final result will be the amount you need for sugar.
- Put the pumpkin in a large saucepan or casserole, and to stretch the pulp to the maximum, with the help of 2 forks pull one in the opposite direction of the other. In this way you will be able to form the characteristic threads of angel hair.
- Then squeeze the lemon to get its juice. Add sugar to pumpkin casserole, lemon juice and cinnamon sticks.
- Simmer for 30 minutes, or until the jam thickens. Ready! To finish, place in the glass jars and let the jam cool completely before covering them.
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How to preserve the angel hair jam
For a perfect conservation it is necessary that the glass jars have been cleaned well, avoiding to dry them internally with the use of cloths (it is best to dry them completely alone, to avoid the possible appearance of germs that could spoil the jam).
Once made, the jam is preserved very well in glass jars placed in a cool and dark place for months.
Image courtesy of Juego de Sabores / Hoy Cocinas Tu de Gastronomy & Cía