Not sure what to do with the excess pumpkin leftover after carving your spooky creation – look no further! Avoid food waste and use your leftovers to conjure up a tasty Afghan treat instead. 

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 this season too!



(Makes 3-4 jars)

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


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

Cut the flesh into 2cm cubes.

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

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

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.

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!