Pumpkin Conserve

• 2 pounds orange pumpkin (weight free of skin, fibers, and seeds)
• 3 1/24 1/2 cups sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon mastic (see page 44)
• 1/23/4 cup slivered almonds

1. Grate the pumpkin flesh into thick shreds and arrange alternate layers of pumpkin and sugar (the jam lasts longer with the larger amount of sugar) in a large bowl.
2. Leave overnight at room temperature, covered, for the pumpkin juices to be drawn out.
3. Put all the contents of the bowl and the lemon juice into a large pan.
4. Bring to the boil slowly, stirring occasionally with a wooden spoon to make sure that it does not stick at the bottom.
5. Cook, uncovered, over low heat for 1020 minutes, until the pumpkin is soft and translucent and the syrup has thickened.
6. Drop a little on a cold plate to see if it sets.
7. Pound or grind the mastic to a powder with a pinch of sugar and mix thoroughly into the jam.
8. Cook 1 minute more, and stir in the slivered almonds.
9. Pour into clean, warm, dry glass jars.
10. Let cool before closing.
11. Store in a cool place.
12. As an alternative flavoring instead of mastic, stir in 1 teaspoon cardamom seeds or ground cardamom at the start of the cooking.

orange pumpkin, sugar, lemon juice, almonds

Taken from www.epicurious.com/recipes/food/views/pumpkin-conserve-373641 (may not work)