Muraba-E-Kadu (Pumpkin Jam)
Muraba-e-kadu transforms humble pumpkin into a jeweled preserve through patience and cardamom's warm spice. This Persian method relies on cooking the fruit low and slow, allowing natural pectin and sugar to concentrate flavors into something closer to a sticky confiture than jam. Orange brightens the earthiness while cardamom adds the aromatic complexity that distinguishes Persian preserves. Spoon it across yogurt or pastry for a taste of careful, unhurried cooking.
Instructions
1.
Remove the skin of the pumpkin.
Also remove the inner seeds. 2.
Cut the flesh into 2cm cubes. 3.
Take the zest off the oranges, with as little pith as possible, and cut into matchstick-sized strips. 4.
Extract the juice from the oranges.
Remove the seeds from the cardamom pods and reserve. 5.
Place the pumpkin, orange juice, orange strips, sugar and whole cardamom pod seeds in a large pan, mix well and leave to marinate for about 10 hours or overnight.
Stir occasionally. 6.
Bring the mixture to the boil, then reduce the heat and simmer until the liquid has thickened and become syrupy.
This can take about an hour or a little bit longer.
Leave to cool then place in clean, dry jars.
Enjoy!.
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