Makes: 3-4 Jars                                                                                                          Cook time: 45 Minutes

Muraba-E-Kadu, or pumpkin jam, is a vibrant orange colour and the cardamom seeds lend a lovely flavour. The recipe is super simple and, packaged in a decorative jar, this jam makes a great gift as we approach the festive season.


1 kg pumpkin
1 kg oranges
750 granulated sugar
60 cardamom pods


1. Remove the skin of the pumpkin. Also remove the inner seeds.

2. Cut the flesh into 2cm cubes.

3. Take the zest off the oranges, with as little pith as possible, and cut into matchstick-sized strips.

4. Extract the juice from the oranges. Remove the seeds from the cardamom pods and reserve.

5. Place the pumpkin, orange juice, orange strips, sugar and whole cardamom seeds in a large pan, mix well and leave to marinate for about 10 hours or overnight. Stir occasionally.

6. Bring the mixture to the boil, then reduce the heat and simmer until the liquid has thickened and become syrupy. This can take about an hour or a little bit longer.

Leave to cool then place in clean, dry jars. Enjoy!

Once you've made your Pumpkin Jam

We held a live conversation with three incredible Afghan women transforming food industriesdiscussing the role that preparing, cooking and sharing Afghan cuisine plays in cultural memory and cultivating a sense of 'home', particularly among the Afghan diaspora. Once you've made your Pumpkin Jam, why not pop it on some toast, put on a brew of Kahwah and settle into the recording!

Watch the recording

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