36 A feast of flavour Pumpkin Method l Peel the pumpkin and cut in small square or triangle pieces or use a spiral cutter. l Place them in a bowl with limewater and leave them for 4-5 hours. l Rinse thoroughly and boil until fully cooked. Change the water 2- 3 times during cooking. They are ready when they drop off when pricked with a needle. l Let them cool and immerse them in cold water with lemon juice (lemonade) for about 2 hours to become crispy. l Strain them, place them in a pot, sprinkle with sugar, add water and let them for 3-4 hours to release their juice. l Boil for about 15 minutes. l The next day re-boil the preserve and add geranium leaves. Skim and continue boiling until the syrup sets. Add 2 tablespoons of lemon juice shortly before it is done. l Fill the jars, close and turn them upside down to remove the air from inside the jars and seal. Ingredients 1 kg pumpkin (for preserve) 2 kg sugar 2 glasses of water ½ glass of pickling lime 50 ml of lemon juice (lemonade) geranium leaves or vanilla 2 tbsps of lemon juice
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