Jazarieh, Lebanese Candied Pumpkin
Description
Learn how to transform pumpkin into a delicious candied treat. It’s technically more of a glazed candied dessert than a jam.
Ingredients
- 1 kg / 2 lb 4 oz pumpkin 800 g / 1 lb 12 oz after peeling
- 800 g / 1 lb 12 oz / 3½ cups granulated sugar
- 3½ cups water
- 4 tablespoons freshly squeezed lemon juice
- Almonds or pine nuts soaked in cold water
- ½ cup pickling lime slaked lime, diluted in 8 cups of water
- 3 tablespoons orange blossom water
- 1 teaspoon mastic gum crushed with a pinch of sugar (optional but recommended)
Instructions
- Note on Time: Don't let the 12-hour preparation time scare you! Nearly all of this is completely hands-off soaking time while you sleep. The actual active hands-on preparation takes less than 20 minutes. Soaking the pumpkin overnight in lime water is the magical ancestral secret that creates those crisp, jewel-like candied strands—it is entirely worth the wait!
- Dissolve the pickling lime in 8 cups of water and set aside for 1 hour to allow the undissolved lime to settle at the bottom, leaving the water clear.
- Using a sharp knife, cut the pumpkin in half and peel off the outer skin. Scoop out the seeds and fibers, then cut the pumpkin into matchstick-sized pieces. Alternatively, shred the pumpkin using a box grater or food processor if you prefer a softer, jam-like texture. Check the photos above to decide which version you prefer.
- Carefully pour the clear pickling lime water into a large bowl, leaving the settled lime sediment at the bottom of the container. Add the shredded pumpkin and let it soak for 12–15 hours. The pickling lime water helps firm up the pumpkin, allowing it to retain its shape and texture during cooking.
- Drain the shredded pumpkin and rinse it thoroughly with fresh water, changing the water at least four to five times to remove any residual pickling lime. Drain well and set aside.
- Use equal weights of pumpkin and sugar. This recipe calls for 800 g (1 lb 12 oz) of each. If measuring by volume, use a standard 250 ml measuring cup for more accurate results.
- Prepare the sugar syrup: Place the sugar and water in a large, heavy-bottomed pot over high heat. Avoid stirring to prevent the sugar from crystallizing. Bring to a boil, then add 3 tablespoons of lemon juice, the shredded pumpkin, and the crushed mastic gum.Reduce the heat to low and simmer uncovered. You should see gentle, lazy bubbles forming around the edges of the pot rather than a vigorous boil. Excessive heat will cause the syrup to reduce too quickly, leaving the pumpkin undercooked.Simmer for approximately 2½ hours, stirring occasionally, until the pumpkin is cooked and the syrup has thickened slightly. Keep a close eye on the pot and stir more frequently toward the end of cooking to prevent the syrup from reducing too much or drying out. You should have about ¾ cup of syrup remaining in the pot.
- After 2½ hours of simmering, add the orange blossom water and stir well to combine. Its heavenly fragrance adds a wonderful floral note to the jazarieh.Using a slotted spoon, remove the shredded pumpkin and set it aside. Return the sugar syrup to medium heat, add 1 tablespoon of lemon juice, and simmer for another 4 minutes to allow the syrup to thicken slightly. Remove from the heat and set aside.
- To serve, transfer the shredded pumpkin (jazarieh) to a deep dish and drizzle with the syrup. Garnish with peeled almonds and pine nuts that have been previously soaked in cold water.
- Serve at room temperature or straight from the fridge. So delicious, with a delightful crunch in every bite!
Notes
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