Go Back
A close up of jar of pumpkin jam on a table
Print Recipe
No ratings yet

Murabet al karr' - pumpkin jam

Author: Amira


  • *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.