Pumpkin Jam

Ingredients

• 5 and a half kilos Syrian pumpkin, cut into cubes
• 6 tablespoons Lime
• for parboiling Water
• 5 kilos Sugar
• 5 liters Water
• 1 teaspoon Citric acid
• 800 grams Grated pumpkin (second/Turkish method)
• 500 grams Sugar (second/Turkish method)
• a little Water (second/Turkish method)
• a pinch Citric acid (second/Turkish method)
• 800 grams Grated pumpkin (third method)
• 500 grams Sugar (third method)
• a little Water (third method)
• a pinch Citric acid (third method)
• Water for parboiling the pumpkin

Instructions

1. In the pot, soak the cubed Syrian pumpkin pieces in clear limewater prepared from lime and water for 1 and a half hours.
2. In the pot, use only the clear limewater from the top and do not use the lime sediment at the bottom.
3. In the pot, wash the pumpkin pieces well with water after soaking them in lime, then drain them in a colander.
4. In the pot, lightly parboil the pumpkin pieces for only one boil, until white foam appears on the surface, then remove it.
5. In the pot, leave the pumpkin until it develops a translucent layer and only the firm, dry part remains.
6. In a large pot, dissolve 5 kilos of sugar with 5 liters of water over the heat until the sugar dissolves only and does not turn into syrup.
7. In the pot, add the pumpkin to the sugar water after the sugar has dissolved.
8. In the pot, leave the jam on the heat for approximately 3 to 4 hours depending on the quantity, stirring lightly only when needed.
9. In the pot, add the citric acid after about 1 and a half hours of cooking so the jam does not crystallize.
10. In the pot, continue cooking until the jam turns golden and reaches the desired consistency.
11. In the sterilized, dry jar, fill the hot pumpkin jam, then seal it tightly.
12. On a plate, serve the pumpkin jam cold.