Pumpkin & Ginger Jam tastes more like marmalade than jam due to the crystallised ginger and lemon but there is also the subtle sweetness. Sweet and spicy, and delicious.
INGREDIENTS
450g Pumpkin (weight after peeling and seeds removed
3 tablespoons crystallized ginger chopped
450g Sugar
2 tablespoons lemon juice
METHOD
Cut the Pumpkin into 1.5cm dice. Place into a preserving pan with the ginger and sugar and leave overnight.
Stir well before cooking, then keep stirring over a low heat until the sugar as dissolved.
Add the lemon juice and boil steadily until setting point is reached. (For jams 104⁰C – 105.5⁰C)
Allow the preserve to cool slightly in the pan. Stir to ensure distribution of the pieces then spoon into hot jars and seal.
Original Recipe Marguerite Patten
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