Alcayota jam, or sweet made from alcayota, is one of Chile’s most traditional preparations using this fruit, a member of the squash family, commonly processed for these types of confectionery.
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How to make Alcayota Jam?
Alcayota jam is a delicious combination with walnuts and orange zest, perfect as a dessert, served with homemade bread, or used as a pastry filling.
Nutritional facts
Each serving of alcayota jam with walnuts contains approximately 200 calories, 45 g of carbohydrates, 1 g of fat, 1 g of protein, 2 g of fiber, 40 g of sugars and 5mg of sodium.
Recipe for Alcayota Jam with Walnuts
Preparation: 12 hours
Cooking: 90 minutes
Servings: 10 people
Ingredients
- 2 kg alcayota
- 1 ½ kg sugar
- 6 cloves
- 1 cup chopped walnuts
- Orange zest
- Whipped cream
Preparation
- Preheat the oven to 230°C (446°F). Place the alcayota on a baking sheet and bake for 15 to 20 minutes until the tough skin peels off. Remove from the oven and let cool.
- While still warm, cut the alcayota in half, remove the skin and seeds, weigh the pulp on a scale, and measure out an equal amount of sugar. Set aside.
- In a large pot, add the alcayota pulp, separate the fibers with a fork, cover with the equivalent amount of sugar, and let sit at room temperature for about 30 minutes until the juices are released from the pulp.
- Add julienne orange zest and cloves to the pot, bring the mixture to a boil over medium heat, reduce the heat, and simmer on low for another 30 minutes. Remove from heat, cover, and let the mixture sit at room temperature for about 12 hours.
- Bring the mixture to a boil again over medium heat, reduce the heat, and simmer on low for another 30 minutes, stirring constantly with a wooden spoon to prevent the jam from sticking to the sides of the pot.
- Remove the mixture from heat and stir in the chopped walnuts. Mix well, let cool, and then refrigerate. Serve the alcayota jam cold, optionally accompanied with whipped cream.
Additional tips
When making alcayota jam, it’s crucial to follow each step carefully to achieve the best results, respecting cooking and resting times.
Ensure to stir constantly and prevent the mixture from sticking to the pot. The effort will be completely worth it.
Did you know?
Alcayota, also known as alcayote, chilacayote, or cayote, is a fruit native to Central America. Cultivated by the Aztecs over 4,000 years ago, they called it “tzilicayotli”.
