Moroccan · Condiment
Moroccan-Jewish Pumpkin Jam (Rosh Hashana)
A glossy, spiced pumpkin jam scented with cinnamon and a little clove, cooked down until thick and translucent — served at Rosh Hashana among the sweet symbolic foods that express hope for a sweet year. Spooned onto bread or served with cheese, its deep orange sheen and warm spice make it a festive preserve.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 10
- Level
- Easy
Ingredients
- 1 kg pumpkin, peeled and grated or diced small
- 500 g sugar
- 1 cinnamon stick
- 2 cloves
- Juice of 1 lemon
- 1 tsp orange-blossom water
- 50 g toasted sesame or chopped almonds (optional)
Method
- 1
Macerate
Toss the grated pumpkin with the sugar and lemon juice and leave 30 minutes to draw out the juices.
- 2
Cook down
Simmer the pumpkin with the cinnamon and cloves over low heat, stirring, as it releases liquid and softens.
- 3
Reduce
Continue cooking for 45–60 minutes until thick, translucent and glossy, and the syrup coats the back of a spoon.
- 4
Perfume
Stir in the orange-blossom water and the sesame or almonds if using, off the heat.
- 5
Jar
Spoon into sterilised jars while hot and seal; serve at room temperature.
Chef's tips
- Grating or dicing the pumpkin small helps it break down evenly into a smooth, glossy jam.
- Cook it down properly until it mounds on a spoon; under-reduced, it stays runny and won't keep.
- A good squeeze of lemon balances the sweetness and helps the jam set.
Frequently asked questions
Why pumpkin at Rosh Hashana?
Pumpkin and gourds are among the symbolic New Year foods, and a sweet pumpkin jam expresses the hope for a sweet and prosperous year.
How long does it keep?
Sealed in sterilised jars it keeps for months in a cool place; once opened, refrigerate and use within a few weeks.