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.
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