Festa Junina: sugar-free pumpkin jam recipe –

(Gabi Castejon/)

The season for the tastiest sweets and delicacies in Brazil is open! And, if you’re trying to eat less sugar, don’t worry: culinary specialist Gabi Castejon, from @farofafit, prepared a lighter version of one of the most typical dishes of this time of year, pumpkin jam. In place of sugar, the preparation uses xylitol, a natural sweetener. Do you want to learn step by step (which is pum)?

Ingredients

150 grams of dried pumpkin (the one with the green skin) in cubes

1 piece of cinnamon stick

6 cloves (or cloves)

2 tablespoons xylitol sweetener (or other powdered culinary sweetener)

500 milliliters of mineral water

Method of preparation

Heat everything in a pan, except the pumpkin, until it boils. Add the pumpkin and let it cook until the desired point. Take out the cloves and cinnamon, let it cool and put it in the fridge. If you want to make that spoon candy, just let it cook until it breaks, crush it with a fork and then add freshly grated coconut. Serve chilled.

Nutritional information