مربى القرع

Cut the pumpkin in half and remove the seeds with a metal spoon.

Slice the pumpkin lengthwise and peel it using a peeler.

Cut the peeled slices into evenly sized medium pieces.

Prepare the calcium carbonate mixture by dissolving two tablespoons of it in two liters of water.

Let the mixture sit for five minutes until the calcium carbonate settles at the bottom.

Pour the clear part of the mixture into another bowl, then add the pumpkin pieces.

Soak the pumpkin pieces in the mixture for four hours to overnight.

Rinse the pumpkin pieces thoroughly several times to remove any remaining calcium carbonate.

Prepare the syrup by combining sugar and water in a pot over heat until it boils.

Add the washed pumpkin pieces to the boiling syrup, then add half a teaspoon of citric acid and two cinnamon sticks.

Let the jam simmer over low heat for 4 to 6 hours until the pumpkin turns golden and the syrup thickens.

Remove the jam from the heat and let it cool completely, then store it in glass jars or serve it in a dish.