Baghdadi Pumpkin Jam - cooking recipe

Ingredients

1 small fresh orange baking pumpkin
sugar
orange blossom water
ground cardamom
chopped pistachios

Preparation

Peel the pumpkin and removed the seeds and stringy bits, then weigh it.
Next grate or shred it in a food processor.
Put it in a bowl with half its weight of sugar and mix well.
Leave it for at least an hour so that all the juices will be drawn out by the sugar.
Put the pumpkin mix with all the juices into a pan and cook for about 10 minutes, or until very soft.
Add 1/2 - 1 tablespoons of orange-blossom water for each pound (500g) of raw pumpkin used.
Mix in 1 tsp ground cardamom per pound of pumpkin.
Serve sprinkled with chopped pistachios, accompanied by yogurt cheese or mascarpone.