Muraba-e-Kadu (Pumpkin Jam)2013-02-17
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
This dessert conserve comes from Afghanistan, where it is called Muraba-e-Kadu.
- 1 small sugar pumpkin, peeled (about 2 lb)
- 2 oranges
- 1 cup orange juice
- 2 tablespoons lemon peel
- 60 cardamom pods
- 3 cups plus 6 tablespoons sugar
Remove the pumpkin seeds and cut the pumpkin into 3/4" pieces. Put them in the bowl.
Add the orange juice and lemon peel.
Peel the oranges, then cut the peels into thin strips. Put the strips in the bowl.
Juice the oranges. Put the juice into the bowl.
Get the seeds out of the cardamom pods. Yes, this is incredibly tedious. Do it anyway. Put the seeds into the bowl.
Mix well, cover, and let sit overnight.
When you are ready to proceed the next day, bring the mixture to a boil in the saucepan. Reduce heat and cook until the mixture is "syrupy," which should be at least an hour.
Meanwhile, prepare your jars and canner for canning. Put the jars, lids and bands in the stock pot and heat to 180 degrees. Fill the canner with water and bring it to 180 degrees.
When the mixture is ready, ladle it into the warm jars. Top with the lids, screw on the bands and process 30 minutes in the boiling water canner.
Cool, label and store.
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