Angel hair is a wonderful traditional jam that is very easy to make. Discover how the recipe is step by step to prepare it as our grandmothers did.

There are those who love angel hair and enjoy it in any dessert or recipe (or even consume it alone), and those who hate it precisely because of its stringy and unpleasant texture. Be that as it may, it is a sweet as popular as it is traditional, which has been made and used for a wide variety of recipes since ancient times.

The jam angel hair is the best way to prepare 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 angel hair pumpkin in syrup (or tremendously concentrated sugar solution).

Its particularity, precisely, comes from its appearance and texture, since with cooking the pulp unravels and a really characteristic kind of fine golden threads are formed.


For the preparation to be correct, the equivalent weight of the pulp needs to be the same amount of sugar (less 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 of angel hair (500 g)
  • 375 g of sugar
  • Juice of 1 lemon
  • Cinnamon stick

Preparation of the angel hair jam

  1. First of all we are going to prepare the glass jars where we are going to keep the angel hair jam. To do this, wash with hot soapy water, rinsing them well with hot water. Then let them drain upside down on clean cloths (avoiding drying them).
  2. Cut the angel hair squash into medium pieces. Put water in a large pot and place the pumpkin pieces in it. If necessary add more water again, until it covers the pieces. Cook over medium heat for 30 to 45 minutes, or until the pulp becomes soft. Drain the pumpkin, carefully remove the rind and remove the black seeds, reserving the pulp.
  3. Now is an important moment since we are going to know how much sugar we will need for the jam. To do this, weigh the pulp and, from the resulting quantity, subtract 25%.  The end result will be the amount you need of sugar.
  4. 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 threads so characteristic of angel hair.
  5. Then squeeze the lemon to get its juice. Add the sugar to the pumpkin casserole, the lemon juice and the cinnamon stick.
  6. Cook over low heat for 30 minutes, or until the jam thickens well. Ready! To finish, place in the glass jars and let the jam cool completely before covering them.

How to preserve angel hair jam

For a perfect conservation it is necessary that the glass jars have been cleaned well, avoiding drying them internally with the use of cloth cloths (it is best to let them dry completely by themselves, to avoid the possible appearance of germs that could spoil the jam).

Once made, the jam keeps very well in glass jars placed in a cool and dark place for months.



Please enter your comment!
Please enter your name here