Just like pomegranates, late summer and fall are the seasons for pumpkins, squash and gourds, which strengthens their association with Rosh Hashanah.
Exactly how different cultures eat these foods varies. Moroccan Jews feast on pumpkin soup. Syrian Jews eat candied gourd flavoured with rosewater. Turkish and Greek Jews make a candied, pureed pumpkin confection called dulce de calabasa. But the sweetest of all is Tunisian Pumpkin Jam!
Flavoured with vanilla, cinnamon, and rose water, Tunisian pumpkin jam is sweet, fragrant, and versatile. Spread it on hot (leftover challah) toast with a generous smear of butter, pair it with your favourite cheeses — the possibilities are endless.
- 1 1/2 lb. (roughly 4+ cups) Pumpkin or Butternut Squash
- 2 cups Sugar
- 1 tsp. Vanilla Paste
- 1/2 tsp. Cinnamon
- 1 drop Rose Extract
- 1 drop of Citrus (‘Zahar’) Extract (optional)
Cut the Pumpkin into 1-inch cubes.
Put the Pumpkin cubes and Sugar in a pot.
Cook on medium-low heat for about 45 minutes with constant stir.
When jam has reduced add Vanilla Paste, Cinnamon and Rose Extract.
Mix well and let the jam cool in room temperature.
Transfer to a sterile glass jar and store in the refrigerator.