Pulwal Preserve

Ingredients

• 2 pounds Pulwals (pointed gourd), large, full-grown, without decay (Original recipe called for 4 pounds; scaled down for modern use)
• 1 cup Sugar (For syrup)
• 4 ounces Fresh ginger, well bruised (About a 4-inch piece of ginger, crushed or pounded)
• 4 cups Water (For parboiling and syrup)

Instructions

1. 1Peel the pulwals, slit them lengthwise, and remove all the seeds. Immediately place them in a bowl of cold water.
2. 2Wash the pulwals thoroughly in the cold water, changing the water if needed to ensure they are completely clean.
3. 3Bring a large pot of clean water to a boil. Add the pulwals and parboil them until they are partially cooked but still firm, about 5-7 minutes.
4. 4Drain the pulwals in a colander and set aside to cool completely to room temperature.
5. 5Peel and bruise the fresh ginger by pounding it with a mortar and pestle or the flat side of a knife until well crushed but not pureed.
6. 6In a heavy-bottomed pan, combine the sugar with 1 cup of water and the bruised ginger. Bring to a boil over medium-high heat, stirring until sugar dissolves. Continue boiling until the syrup becomes thick and strong, about 10-12 minutes.
7. 7Add the cooled pulwals to the boiling syrup. Reduce heat to medium-low and allow them to simmer gently until they turn quite brown in color, about 15-20 minutes.
8. 8Once the pulwals have turned quite brown, immediately remove them from the syrup using a slotted spoon and transfer to a clean bowl or jar.
9. 9Continue boiling the syrup alone until it reaches the proper thick consistency, about 5-8 more minutes. The syrup should coat the back of a spoon.
10. 10Pour the thickened syrup over the pulwals. Allow to cool completely, then store in a clean, airtight jar. If the syrup becomes thin or shows signs of fermentation after 2-3 days, return everything to the pan and reboil for 5 minutes, then cool and store again.