Sweet spread that makes you enjoy fall to the fullest, not very popular in Egypt but this is not the case in Tunisia and Algeria.
According to my new content manager ( my oldest), he suggested that I should make something with pumpkin this time of the year. Driven by the idea that I do not want to let him down and to make him feel his ideas worth listening to, I’ve decided to go with the flow.
This is a very easy recipe and – if you are a pumpkin lover- so tasty. I do not have pumpkin lovers at my home 🙁 even the hubby likes only the bechamel one nothing more and nothing less. He tasted it and said hmm it is ok, but not my favorite.
Anyways, for all the pumpkin lovers out there, try this and I know you’ll like it.
Here is a short video about this recipe… Enjoy the your weekend.
Murabet al karr' - pumpkin jam
- *2 lb pumpkin diced I prefer grating my pumpkin
- 3/4 - 1 lb white sugar - or less according to your liking.
- Juice from 1 lemon.
- 2 cinnamon sticks.
- Anise star.
- 1/2 tsp nutmeg powder- optional I did not use it.
In a pot combine all the ingredients and mix.
Let it set for a couple of hours, you will notice that the pumpkin released juices.
Cook on medium-high until it starts to boil.
Reduce heat and simmer for 30-40 minutes until the pumpkins are thoroughly cooked- keep stirring every now and then so it will not scorch.
You can puree or leave it as is, I like it with more texture.
Pour in clean glass jars and keep in your fridge.