pumpkin jazarieh

Posted July 23, 2020
Serves: 15
Time: 40 mins

Enjoy another Lebanese treasure with Sousou! Learn how to prepare the pumpkin jazarieh, flavored with lemon and orange juice, and mixed with a variety of nuts. We are sure that no one would like to miss it!


1 kg pumpkin

1 kilo sugar

2 liters water

3 tablespoons lemon juice

100 g peeled almond

100 g peeled walnuts

100 g pine nuts

100 g limestone powder (cooking grade)

3 liters water

How to Cook:

Dissolve the limestone in 3 liters water in a large bowl. Leave for 2 hours. Filter the limestone with a fine cloth.

Wash, peel, slice and grate the pumpkins.

Soak the pumpkins in limestone solution for 15 hours.

Strain and wash well the grated pumpkin and leave to dry.

Bring sugar and water to a boil in a non-stick pan. Stir constantly until the sugar is dissolved.

Skim the frost from the surface.

Add the grated pumpkin and the lemon juice to the syrup. Cook on low heat until the pumpkins are tender and the syrup thickened. Remove the grated pumpkin with a slotted spoon.

Mix it with the walnuts, almonds and pine nuts.

Spoon the hot jam in a jar. Close tightly the cap.

Turn the jar up side down and leave until becomes cold.

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