Cabell d'àngel

Cabello de ángel is a delightful jam celebrated for its unique, transparent strands, crafted from the pulp of Siam pumpkin and white sugar. This sweet delicacy originates from Mallorca, Spain, but has made its way into kitchens throughout various regions of Spain and even some countries in the Americas.

This versatile jam can be enjoyed as a spread on bread for a simple yet tasty snack, or used as a filling for delectable pastries like ensaïmades, pastissets, and coques. Although making this jam is a bit time-intensive, the results are well worth the effort. First, boil the pumpkin until it breaks down into delicate threads. Then, cook these threads in a sugar syrup, stirring frequently to ensure a thorough blend.

In Mallorca, there’s a special twist to the preparation: instead of boiling the pumpkin, they bake it. This method enhances the flavor, rendering the jam even more delicious. For added depth, you can season it with a pinch of cinnamon or a zest of citrus.

The ideal time to make cabello de ángel is in the spring when pumpkins are at their peak maturity, ensuring the richest taste and best texture for your jam.