Dilute the pickling lime in 8 cups of water, and keep aside for 1 hour, allowing the pickling lime to precipitate, and clearing the cloudy water.

Take a sharp knife, split the pumpkin and start peeling the outer layer of the pumpkin skin, scrape the seeds and fibers of the pumpkin and cut into matchsticks sized pieces, or alternatively, shred the pumkins, using a grate box or a food processor if you prefer the jammy texture. Check the photos above to see your personal preference.

Prepare the sugar syrup: Place the sugar and water in a heavy bottomed large pot over high heat, avoid stirring to prevent sugar from crystallizing; bring to a boil and add 3 tablespoons of lemon juice, shredded pumpkins and crushed mastic gum. Reduce heat to low and simmer uncovered; lazy bursting bubbles should appear around the edges of the pot but not a vigorous boil, excess high heat will cause the sugar syrup to reduce too quickly and will keep the pumpkins undercooked. Leave for two and a half hours, stiring every now and then, until the pumpkins cook and sugar syrup mildly thickens. Stir frequently, making sure to check the pan frequently to prevent the syrup from drying out. You should end up with about 3/4 cup of syrup in the pot.

After two and a half hours of simmering, add the orange blossom water and stir the mix to homogenize; the scent of orange blossom water is absolutely heavenly and adds such a pleasant dimension to the jazarieh. Remove the shredded pumpkins with a slotted spoon set aside; keep the sugar syrup in the pot over medium heat, add 1 tablespoon of lemon juice and simmer for more 4 minutes to slightly thicken. Remove from heat and set aside.