Angel hair jam from Mallorca is a popular filling for pastries across the Balearic Islands and throughout mainland Spain.

Makes

Preparation

15min

Cooking

50min

Skill level

Easy
By
Average: 5 (1 vote)
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It’s made using the fibrous flesh of the siam pumpkin, which can be hard to get hold of, so here I’ve used spaghetti squash, which gives a similar stringy, thread-like result, only in a deep amber colour rather than the original clear, transparent sweet jam of the islands.

Ingredients

  • 1 spaghetti squash, cut in half lengthways, seeds removed
  • 3 red apples, peeled, roughly chopped
  • 450 g (1 lb) caster (superfine) sugar
  • juice of 1 lemon
  • zest of ½ lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes enough to aproximately fill 2 x 500 ml jars (it will depend on the size of the spaghetti squash).

  1. Preheat the oven to 200°C (400°F) fan-forced. Line a baking tray with baking paper.
  2. Place the squash, flesh side down, on the prepared tray and bake for 30 minutes or until the skin starts to soften.
  3. Allow to cool slightly, then scoop out the flesh into a saucepan – you should have about 1 kg (2 lb 3 oz). Add the apple, sugar, lemon juice and zest and gently cook over medium–low heat, stirring regularly, for 20–25 minutes, until the sugar has dissolved and the mixture has thickened.
  4. If you are going to use the jam within a few days, set aside in a bowl to cool, then keep covered in the fridge. Alternatively, transfer to two 500 ml (17 fl oz) sterilised jars (see Note) while the jam is still hot, tightly seal and turn upside-down to cool. Once cool, put the jars through the dishwasher to clean and reinforce the seals. The jam will keep in a cool, dry spot for 4–6 months.

 

Note

• To sterilise glass jars, wash the jars and lids in hot, soapy water and remove any labels or residual food. Preheat an oven to 110 C fan-forced, place the jars and lids upside down on clean wire racks and place in the oven for 10-12 minutes, until dry. Transfer to a clean tea towel, right side up.

 

 

Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99