Recipe: Pumpkin Jam (Muraba-e-Kadu)

Recipe Source: Saberi, Helen.  Afghan Food & Cookery.  Hippocrene Books, New York, 2000 p. 267

I saw this recipe in the jams and preserves section of my Afghan cookbook, and it appealed to me.  It was different.  It really stood out.  I knew that it would make a very pretty jar of jam, and I've never seen pumpkin jam on the shelves of my local grocery store.  It would be just perfect for the Christmas gift baskets I've been preparing.  I stood in the kitchen making this one soggy Saturday.  I had just peeled the pumpkin when my husband came in.  He saw the pumpkin.  He ran over, grabbed a steak knife from the block, and began carving.  Never mind that Halloween was long since past; for us, every day is Halloween anyway.  I took pictures.  I took pictures of the jam jar too, but these are cuter and more interesting. 

Anyway, this really does make a very interesting jam.  I love the color, and the flavor is very interesting.  I misread my own notes on my grocery list and had to make up for some of the oranges with lemon peel and orange juice, but I'm still pretty happy with how it came out. 

Muraba-e-Kadu (makes 5 8-oz jars; approx. $0.13/oz)

1 small sugar pumpkin, peeled (about 2 lb)

2 oranges

1 cup orange juice

2 tablespoons lemon peel

60 cardamom pods

3 cups plus 6 tablespoons sugar

Equipment:

• 5 8-oz mason jars with lids and bands
• Large saucepan
• Stockpot
• Boiling water canner
• ladle
• Canning tongs
• Bowl

1. Remove the pumpkin seeds and cut the pumpkin into 3/4" pieces.  Put them in the bowl.
2. Add the orange juice and lemon peel.
3. Peel the oranges, then cut the peels into thin strips.  Put the strips in the bowl.
4. Juice the oranges.  Put the juice into the bowl.
5. Get the seeds out of the cardamom pods.  Yes, this is incredibly tedious.  Do it anyway.  Put the seeds into the bowl. 
6. Mix well, cover, and let sit overnight.
7. When you are ready to proceed the next day, bring the mixture to a boil in the saucepan.  Reduce heat and cook until the mixture is "syrupy," which should be at least an hour. 
8. Meanwhile, prepare your jars and canner for canning.  Put the jars, lids and bands in the stock pot and heat to 180 degrees.  Fill the canner with water and bring it to 180 degrees. 
9. When the mixture is ready, ladle it into the warm jars.  Top with the lids, screw on the bands and process 30 minutes in the boiling water canner. 
10. Cool, label and store. 

Comments

[Susan]

You scout some of the greatest recipes out there. Sixty cardamon pods! Wow! Do you recall the measure of seeds they yielded? I'd love to make this, but already have the seeds.