Pumpkin Conserve

Directions

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