A special pumpkin jam recipe right in time for fall! By our featured chef, Nadia Tommalieh.
Nadia Tommalieh is a food blogger who shares instructional videos of Middle Eastern cuisine and detailed bits about each of the dishes she prepares. We enjoy these informative details and the way she lets us into her kitchen to experience the cooking with her!
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This is a favorite to our family and a must make during the fall season. The hardest part in this recipe is peeling the pumpkin. I recommend cutting it into slices then use a vegetable peeler to clean all the skin. I use a cast iron pot to cook my jams. Which tend to cook them a bit faster than regular pots. This delicious and easy to make jam is an excellent addition to your breakfast spread, to use as a filling in your cake and cookies or to enjoy with a slice of cheese alongside your afternoon tea.
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12 oz. jars
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Ingredients
- 2.2 pounds grated pumpkin (1 kilo)
- 2 1/2 cups granulated white sugar
- 1/8 teaspoon mastic
- 1/8 teaspoon sugar crush the mastic with the 1/8 teaspoon sugar
- 1 stick cinnamon
- 4 whole cloves
- 1 tablespoon orange zest
- 1 1/2 tablespoons orange juice freshly squeezed
Ingredients
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Instructions
- Combine both the grated pumpkin and sugar in a cooking pot. Set a side for 20-30 minutes making sure to stir often. Pumpkin will start releasing its liquid and soften up.
- Cook the pumpkin and sugar on medium low heat, until the sugar dissolves and the jam thickens a bit (about 25 minutes). Stirring frequently is a must during this step.
- Add the mastic, spices, orange juice and orange zest. Cook together on low heat for 10 more minutes. Make sure you continue the stirring.
- Cool, store in clean jars then cover and keep refrigerated for up to 4 weeks.
- Serve the jam at room temperature over your favorite bread or crackers.
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