Laila El-Haddad, Maggie Schmitt

Pumpkin Conserve

Halwit il Ari’

Preparation info

  • Makes about

    7 pounds

    of jam

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

This addictive conserve is sought out in Gaza City’s public markets in the fall, from the few remaining vendors who still make it by hand. Soaking the pumpkins in limewater helps them retain their shape and gives them a slight crunch; skip this step and you will end up with mush.

Ingredients

  • ¼ cup (32 grams) calcium hydroxide (also called hydrated lime, pickling lime, or slaked lime)
  • 5

Method

Dissolve the pickling lime in 5 cups (approximately 1 liter) of boiling water. Cover this and set it aside overnight. Two layers will form: the calcium water and the solids. Use the water and discard the s