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Pumpkin Jam

Lebanese.Chef's picture
  Pumpkin 1
  Sugar 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Gum arabic powder 1⁄4 Teaspoon
  Blanched almonds 1⁄2 Cup (8 tbs)

Peel and seed the pumpkin, then grate or grind the flesh and measure by cups.
Measure 1 cup of sugar and 1/2 cup of water for every cup of pumpkin flesh.
Place the sugar and water in a saucepan and stir over a low heat until dissolved.
Bring to a boil, add lemon juice, turn down the heat to simmer and stir constantly with a wooden spoon until the syrup is thick enough to thickly coat the back of the spoon.
Stir in the grated pumpkin flesh and, still stirring, continue to simmer until the mixture becomes soft and transparent.
Add the gum arabic powder and cook for a further 3 minutes.
Remove from the heat and stir in the slivered almonds.
Allow to cool slightly, then pour into jars.
Seal with airtight lids.

Recipe Summary

Difficulty Level: 
Side Dish

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