This Kurdish preserve makes a ready sweet to serve with chopped walnuts or clotted cream.
Ingredients
2 pounds orange pumpkin (weight free of skin, fibers, and seeds)
4 cups sugar
2 cups water
A squeeze of lemon juice
Preparation
Step 1
Cut the peel off the pumpkin and remove seeds and fibers, then cut the flesh into slices about 1/2 inch thick and 2 1/2 inches long.
Step 2
Bring the sugar and water with the lemon juice to a boil in a large pan. Drop the pumpkin pieces in and cook for 15–20 minutes, or until tender.
Step 3
Lift out the pieces with a slotted spoon and drop them into glass jars. Reduce the syrup until it is thick enough to coat a spoon, and pour over the pumpkin pieces. Let it cool before closing the jars tightly.
