Main course
Muraba-E-Kadu (Pumpkin Jam)
This pumpkin and orange jam is brightened with cardamom and gets its syrupy texture from a long, slow simmer. The pumpkin cubes marinate overnight with orange juice, zest, and sugar, allowing the flavors to meld before cooking. It’s a straightforward process, mostly hands-off once it hits the stove, and yields a fragrant preserve.
Method
5 steps · 38 min total
- 01
Prepare the Pumpkin
Start by peeling the pumpkin and scooping out all the inner seeds and stringy bits. Once clean, cut the pumpkin flesh into even 2cm cubes. - 02
Prep Oranges and Cardamom
Carefully zest the oranges, making sure to get as little of the bitter white pith as possible, then cut the zest into thin, matchstick-sized strips. Squeeze out the juice from the zested oranges. Finally, crack open the cardamom pods and remove the seeds, setting them aside.
