Dulce de cayote is one of the classics of northern Argentina, made mainly in Tucumán, Salta, and Jujuy from the fibrous pulp of the cayote squash.
Served alongside quesillo, a soft goat cheese, it forms a traditional NOA (Argentine Northwest) pairing that balances the sweetness of the cayote with the mild, salty flavor of the cheese.
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Argentine Cayote Jam with Goat Cheese
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 10 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 2 kg of cayote squash (about 4.4 lb)
- 1.5 kg of sugar (about 3.3 lb)
- 1 of lemon, juiced
- 2 of whole cloves (optional)
- 1 of cinnamon stick (optional)
- 400 g of quesillo (soft goat cheese) (about 14 oz)
- to taste of walnuts (optional)
Instructions
- Boil the cayote, wash the whole cayote well and boil it in water for 20 to 30 minutes, until the skin softens.
- Shred the pulp, remove the skin and shred the pulp by hand or with a fork, discarding the seeds.
- Drain, let the shredded pulp drain to remove excess water.
- Cook with sugar, place the pulp in a pot together with the sugar, lemon juice, cloves, and cinnamon stick.
- Cook over low heat, cook, stirring occasionally, until the jam thickens and turns golden, about 1 hour.
- Jar it, remove the spices and pack the hot jam into sterilized jars.
- Serve, serve the cayote jam cold, alongside slices of quesillo and walnuts.
Tips for getting it right
- Draining the shredded pulp well before cooking helps the jam thicken faster.
- Stirring occasionally keeps the jam from sticking to the bottom of the pot during cooking.
- Sealed while hot, the jam keeps for several months in a cool, dark place.
- Once the jar is opened, it’s best kept refrigerated and used within 3 weeks.
Traditional variations
- Some families add chopped walnuts directly into the jam while it cooks.
- It’s also sweetened with cane syrup instead of white sugar for a more rustic flavor.
How to serve
Dulce de cayote is served cold, alongside slices of quesillo goat cheese and walnuts, as a dessert.
It’s a traditional pairing in the provinces of Tucumán, Salta, and Jujuy, similar to the postre vigilante found in central Argentina.
Recommended sides
- Quesillo goat cheese
- Walnuts
- Cane syrup
Did you know?
Dulce de cayote is one of the desserts with the deepest history and tradition in northern Argentina, made for generations in Tucumán, Salta, and Jujuy.
Pairing dulce de cayote with quesillo is the northern version of the classic postre vigilante, which is made with sweet potato jam in central Argentina.
Frequently Asked Questions
Cayote, a type of squash, has fibrous pulp that, after boiling and shredding, is cooked with sugar to form this traditional jam from northern Argentina.
The contrast between the sweetness of the cayote jam and the mild, salty flavor of quesillo goat cheese is a traditional pairing in Tucumán, Salta, and Jujuy, similar to the postre vigilante found in central Argentina.
Sealed while hot, it keeps for several months in a cool, dark place; once opened, it's best kept refrigerated and used within 3 weeks.
Yes, some recipes use cane syrup instead of white sugar, giving it a more rustic, traditional flavor.
