Muraba-E-Kadu (Pumpkin Jam)

Ingredients

• 2 1/4 lbpumpkin, peeled, seeds removed, cut into 2cm cubes
• 2 1/4 lboranges, zest taken off in fine matchsticks with minimal pith; juice extracted
• 3 3/4 cupssugar
• 60green cardamom pods, seeds only, lightly crushed

Method

1. 1

   Peel the pumpkin, scrape out the seeds and cut the flesh into ¾-inch (2 cm) cubes.

2. 2

   Pare the zest from the oranges in thin strips with a vegetable peeler, leaving the white pith behind, and cut it into fine matchsticks. Squeeze the juice.

3. 3

   Crack the cardamom pods in a mortar and pestle or under the flat of a knife, tip out the black seeds and crush them lightly. Throw away the husks.

4. 4

   Stir the pumpkin, orange juice, zest, sugar and cardamom seeds together in a large heavy pot. Cover and refrigerate for about 10 hours or overnight, stirring once or twice, while the sugar draws out the pumpkin's juice and dissolves into it.

5. 5

   Bring the pot to a boil over medium-high heat, then turn it down to low and simmer with the lid ajar for 1 to 1¼ hours, stirring now and then, until the syrup has thickened and the pumpkin is amber and translucent.

6. 6

   Let it cool, then spoon the pumpkin and syrup into clean, dry jars and seal. Keep them in the fridge for up to 3 weeks.

Nutrition per serving