Persian food, Persian Recipes, Aashpazi
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Pumpkin Jam Recipe
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Pumpkin Jam

40 oz (1.1kg) Pumpkin 5 Tsp Pickling Lime 5 Cups Sugar 1 Cinnamon Stick 6 Cloves 2 Tbsp Rose Water 1/2 Tsp Citric Acid (Optional) Preprations: 1- Clean, Peal the skin and chop the pumpkin down to your preferred size and shape. Directions: 1- Combine pickling lime with 8 cups of water. Stir until well mixed. 2- Transfer/soak the pumpkin into the mixture. Place a heavy plate on top to hold the pumpkins down into the mixture. 3- Soak the pumpkins for 3 to 4 hours. 4- In a pot, combine sugar with 5 cups of water. 5- Heat the mixture until the sugar is well dissolved. 6- Stir in the cinnamon stick and the cloves. 7- Drain and rinse the soaked pumpkin multiple times until the pickling lime is washed out thoroughly. 8- Stir the drained pumpkin into the sugar mixture. 9- Over low heat, simmer for 2 hours. 10- Stir in rose water. NOTE: add citric acid if you want the pumpkins to come out more translucent 11- Allow to cool down and serve.

CALORIES & NUTRITION

Pumpkin Jam CALORIES & NUTRITION VALUES

Pumpkin Jam is another tasty recipe for autumn, specially during the halloween week. Pumpkin is an excellent source of vitamin A. One serving (3.5 oz / 100g) of this pumpkin jam recipe has 191 calories (1 calorie from fat), 0.1g total fat, 0 cholesterol, 3mg sodium, 108mg potassium, 50.5g total carbohydrates (1.5g dietary fiber, 47.9g sugars), and 0.6g protein.

nutritional facts

Serving Size 100g
Amount Per Serving
Calories 191  Calories from fat 1
Daily Value*
Total Fat 0.1g0%
Cholesterol 0mg0%
Sodium 3mg0%
Potassium 108mg3%
Total Carbohydrates 50.5g17%
Dietary Fiber 1.8g  6% Sugars 47.9g
Protein 0.6g





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