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26/10/1396 10:57:51 ق.ظ

Recipe for Squash Jam

Recipe for Squash Jam

Recipe for Squash Jam

Translated by: Samira Hasanzadeh
Source: Rasekhoon.net


 
Extracted from Irancook
Ingredients:
1 ½ kg squash
2 kg sugar
¾ tsp unground cardamom
5 tbsp. lime
¼ cup rosewater
1/2 tsp citric acid
This time around, I have chosen a nice jam to share. Although it is a bit time consuming, it is not difficult to prepare. The out of this world jam, which looks amazing, comes from a great city in our country, Tabriz. As you already know, squash has a smooth and soft texture, making it easy to get crushed. Therefore, you need to apply limewater; the substance preserves the shape of squash cubes and prevents from damaging.
Of course some are opposed to lime but nothing would ever do the job more than it.
How to make limewater:
Put lime in a bowl and cover with almost 2/5 to 3 liters of cold water and beat till well dissolved. Allow to sit 15 to 20 minutes until it is deposited. Throw away the deposit and use remaining clear water.
Recipe for Squash Jam
Directions:
Peel the squash and slice half a centimeter in thickness. You can apply special moulds or cut into cubes with a knife. Put the cubes inside prepared limewater and wait to remain a whole day. After this period, remove the cubes from the water and put inside a bowl of cold water for 4 to 5 hours. Make sure to change water 3 times.
Then put them in a strainer till drained. Put sugar in a pot and fill with 5 to 6 glasses of water. Bring to a boil and pass the syrup through a very small hole sieve.
Put the squash cubes in the syrup. Remember to take out the foams off the top. When the syrup is strong enough, add in cardamom seeds, rosewater and citric acid dissolve in 1 spoon of warm water. After 10 minute of boiling, remove from the heat. The sweet jam is ready.
Key points:
1. To make appetizing jam, avoid crushed or damaged squash.
2. Before cutting the squash, put it in a cool place. Once cut, you must keep in the fridge inside a plastic bag with its seeds still on.
3. To test whether the syrup is ready, pour onto a spoon and allow to cool. If it becomes elastic, then it is done. Another test would be to put a spoon inside the syrup and take it out. With your thumb and index finger immersed in the syrup, try to pat your fingers againt one another. If it gives you a sense of elasticity, then it is ready.
Preparation duration: 360 minutes
Use as a breakfast meal.

/J

 
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