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Pumpkin jam

Pumpkin jam
Azerbaijanis love jam or fruit conserves as an accompaniment to glasses of hot tea.

They usually eat it on its own by the spoonful, rather than spreading it on bread. As well as enjoying Azerbaijani jam the traditional way, you can savour it on toast and crumpets and as a pancake or sponge cake filling.

Preparation time: 120 min
Cooking time: 2 days
Serves: 5-6


  • 1 kg/2.2 lbs pumpkin
  • 1,2 kg sugar
  • a few citric acid
  • drop of vanillin


  • Peel pumpkin, seed and pulp. Cube or rectangle, blanch in boiling water for 3-8 minutes. Pour on hot syrup and boil three times with 8 hour intervals. Add citric acid and vanillin. This jam is produced by Ordubad and Zakataly canneries.

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