Grated Pumpkin Jam

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Ingredients:\r\n\r\n2 kilograms pumpkin, grated\r\n\r\n2 cups lime (calcium hydroxide) solution\r\n\r\n5 cups sugar\r\n\r\n4 cups water\r\n\r\nlemon juice\r\n\r\npinch of vanilla\r\n\r\n1/2 cup peeled almonds\r\n\r\n1/2 teaspoon citric acid\r\n\r\n \r\n\r\nPreparation:\r\n\r\nPeel the pumpkin, remove all rind completely, cut or shred it; using an electric appliance is best to obtain very thin slices.\r\n\r\nPlace the lime into about 3 liters of water and stir well until the lime foams and dissolves completely. Wait until the lime settles to the bottom of the pot and we obtain clear water.\r\n\r\nPlace the pumpkin slices in a deep pot and add the clear lime water.\r\n\r\nLet the pumpkin soak in the lime water until the next day.\r\n\r\nWash the pumpkin well with water and lay it on a thin cloth to absorb all remaining moisture.\r\n\r\nPlace the pumpkin on a clean, dry cloth.\r\n\r\nPlace the sugar, water, and lemon juice in a pot and set over low heat, stirring until the sugar dissolves completely. Add the pumpkin slices and let it boil over medium heat for about 15 minutes.\r\n\r\nRemove the pumpkin jam from the heat and let it rest overnight, then put it back on the heat the next day and continue stirring until it boils.\r\n\r\nLet the pumpkin jam boil for 10 minutes on low heat, then add vanilla and garnish with grated almonds.\r\n\r\nRemove from heat and transfer to sterilized jars suitable for jam.\r\n\r\n \r\n\r\nThis distinctive pumpkin jam recipe from a friend of Sho Tabkhin Today:\r\n\r\n Hana Mussa \r\n\r\n#Sho_Tabkheen_Today_Recipes\r\n\r\n#Pumpkin_Jam