Pumpkin Conserve

1. 1

   Grate the pumpkin flesh into thick shreds and arrange alternate layers of pumpkin and sugar (the jam lasts longer with the larger amount of sugar) in a large bowl.

2. 2

   Leave overnight at room temperature, covered, for the pumpkin juices to be drawn out.

3. 3

   Put all the contents of the bowl and the lemon juice into a large pan.

4. 4

   Bring to the boil slowly, stirring occasionally with a wooden spoon to make sure that it does not stick at the bottom.

5. 5

   Cook, uncovered, over low heat for 1020 minutes, until the pumpkin is soft and translucent and the syrup has thickened.

6. 6

   Drop a little on a cold plate to see if it sets.

7. 7

   Pound or grind the mastic to a powder with a pinch of sugar and mix thoroughly into the jam.

8. 8

   Cook 1 minute more, and stir in the slivered almonds.

9. 9

   Pour into clean, warm, dry glass jars.

10. 10

    Let cool before closing.

11. 11

    Store in a cool place.

12. 12

    As an alternative flavoring instead of mastic, stir in 1 teaspoon cardamom seeds or ground cardamom at the start of the cooking.

No additional tips available.