Moraba-Ye Kadoo Halvaie - Persian Pumpkin Jam

I bring ever wanted to brand مربای کدو حلوایی - pumpkin jam but for i argue or some other I never got about to it. One argue was knowing that my modified version of this recipe wouldn't plough out every bit practiced every bit my grandmother's. I ever knew that I had large shoes to fill upward when it came to cooking. My paternal grandmother who nosotros called Khanoum Ahvazi (lady from Ahvaz) was known for her delicious jams, pickles in addition to khiar shoor (pickled cucumbers). All her nutrient looked in addition to tasted amazing. Khanoum's pumpkin jam was dissimilar from whatsoever other ordinary jam; the pumpkin pieces were somewhat transparent, crisp, in addition to slightly crunchy on the exterior but soft in addition to perfectly sugariness on the inside.

What made the pumpkin pieces operate glass-like in addition to crunchy was the role of  آب آهک  calcium oxide. I bring been told that it's rubber to role inward nutrient training if the directions are followed carefully. I imagine that my grandmother used her mother's recipe in addition to that's how they all made this delicious pumpkin jam. However, since I am an advocate for non-chemical cooking I didn't desire to role calcium oxide or whatsoever other form of chemic inward my cooking. Therefore, this recipe is non the exact same every bit my grandmother's. Not only did I non role the required calcium oxide solution, which was i of the fundamental ingredients inward this recipe, I essentially made this jam based only on the retentivity that I had of its taste, texture, coloring in addition to the nostalgic feelings for this childhood favorite. After making iv dissimilar batches inward an endeavor to teach the pumpkin jam merely right, I tin finally tell that I am pleased amongst the results in addition to that this is every bit good healthier version.

Moraba-ye Kadoo Halvaie - Pumpkin Jam

Ingredients:
Yields: or in addition to hence v cups

two 1/2 pounds pumpkin, peeled, seeded in addition to cubed
two cups sugar
1 1/2 loving cup water
two tablespoons lime juice
3-4 cardamom pods
two tablespoons rosewater

Method:

1. In a small, heavy-bottomed pan, combine the saccharide in addition to water. Bring to a boil over medium-low rut until the saccharide has completely dissolved inward water, stirring occasionally. Reduce the rut in addition to simmer on depression rut for close 10 minutes or until the syrup slightly thickens. Set aside.
2. Put the pumpkin cubes into a large pot, pour the syrup over it in addition to add together the lime juice in addition to cardamom.
3. Bring to a boil for 5-7 minutes on medium-high heat. Reduce the rut to medium-low, placing the lid slightly opened upward (ajar). Cook for an hr or until they are real soft, gently stirring occasionally.
4.  Add the rosewater inward the lastly 10-15 minutes. You may desire to take the cardamom pods from the jam later cooking.
5. Scoop the jam into build clean in addition to dry out jars in addition to shop the jam inward a cool nighttime house or refrigerate.

Enjoy!

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