JAMILEH'S CARAMELIZED PUMPKIN PRESERVES RECIPE
Captured by The Recipe Hunters in Lebanon
We met Jamileh through the Souk El Tayeb Farmers' Market where she was known for her delicious winter preserves. Jamileh invited us over to her home in Beirut to learn how to make this special recipes of caramelized pumpkin and orange preserves. Sweet with a citrus and clove flavor, this recipe is perfect to accompany a vanilla or spice ice cream!
Pumpkin Preserve Ingredients
2 kg Pumpkin
1 cup Limestone Powder
2 kg Sugar
4.25 cups of Water
1 tsp Cloved
Pumpkin Preserves Recipe
Serves 10- 12 People
1. Preparing the pumpkin:
Peel the pumpkin using a sharp knife, remove it's steam, gut it, and cut it into 1 inch cubes. Soak the pumpkin in a cold limestone bath for 24 hours (limestone causes the pumpkin to harden and leaves it with a crisp texture, this ensure the pumkpin will not become mushing during the boiling process).
2. Rinsing the pumpkin
Rinse the cubed pumpkin with cold water until water straining through them run clear.
3. Creating the syrup
Pour 2kg of sugar (10 cups) into a large pot with 1 kg of water (4.25 cups) and stir continuously with a wooden spoon over medium-high heat. Remove any scum (white foam) that rises in clumps to the surface of the syrup. Once the water begins to boil and the sugar begins to dissolve, add the pumpkin pieces and turn the heat down to medium. Stir the pumpkins delicately as that mix them into the syrup.
4. Adding the orance slices & cloves and carmelization of the pumpkin pieces
Cut the ends off of the oranges and slice each orange into six pieces. Add them and the tsp of cloves to the boiling pumpkin pieces and spread them over the pumpkin pieces. Do not stir the pumpkins but instead softly push them back down into the syrup if they begin to rise. At this point the syrup should be gently bubbling around the surface of the pumpkins and oranges. Keep the pumpkins on the stove until they turn brown and carmelize (1-1.5 hrs).
5. Jam the carmelized preserves or eat them fresh as a dessert with a dollop of whip cream or vanilla ice cream!
Allow the carmelized pumpkin preserves to cool for 20 minutes before serving and enjoy!
Written by The Recipe Hunters: Anthony Morano and Leila Elamine