Pumpkin & Ginger Jam
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
2 large jars
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Course
Breakfast
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Cuisine
Portuguese
Pumpkin & Ginger Jam
Description
The recipe begins with preparing a small pumpkin by removing seeds and peeling or slicing off the skin, then cutting the flesh into small pieces. The pumpkin is boiled until very soft, then drained and mashed to a smooth or slightly textured consistency according to preference. Combining this pumpkin base with crystallized ginger and quartered lemons introduces a sharp, spicy, and citrusy complexity.
Sugar is stirred in to dissolve before the mixture is brought to a rolling boil for about 10 minutes, thickening it into jam. The lemon pieces are cooked along to infuse their flavor rather than removed beforehand. Once the jam sets, it is poured into sterilized jars to keep safely for storage.
This jam works well as a seasonal spread, and the warming ginger provides a gentle spice that complements the natural pumpkin flavor. The recipe includes steps for properly sterilizing jars and lids to ensure long shelf life. The frozen jar placement and boiling water steps are crucial to prevent spoilage.
Ingredients
- 1 pumpkin mine weighed 1.4 kg with some left over, small
- 1 kg granulated sugar 5 cups
- 75 g crystallised ginger very finely diced, 1/2 generous cup, pre chopping
- 2 lemon quartered (remove any loose pips, small
Instructions
- Before you start place 2 saucers in the freezer (for testing the set) and sterilise jars as per notes below.
- Prepare the pumpkin by cutting into quarters and scraping out the seeds.
- Then slice into wedges and either peel or slice off the skin like you would prepare a melon. (I found the latter method far quicker).
- Chop the pumpkin flesh into 1 – 2 cm pieces and weigh out 1 kg (8 cups).
- Place pumpkin in a preserving pan or similar and just cover with boiling water.
- Bring to the boil and boil under a lid for 20 – 25 mins or until the pumpkin is easily squashed with a wooden spoon.
- Drain and then mash with a potato masher (or blend if you prefer a smooth jam).
- Add the lemon quarters, crystallised ginger and sugar.
- Place on a low heat and stir with a wooden spoon until the sugar has dissolved (do not simmer).
- Turn up the heat and bring to a rolling boil (it won’t froth up like jam usually does).
- Time for 10 minutes, stirring constantly.
- Then remove from heat and place a few drops on a chilled saucer.
- Place saucer in the fridge for 30 seconds.
- Push you finger through the jam and if it forms a crinkle and is tacky then it’s ready, if not continue boiling for 2 minutes at a time and repeat test.
- Squeeze the juice out of the lemon quarters with a wooden spoon and then remove from the pan (remove any escaped seeds too).
- Pot up into hot sterilised jars (makes just over 1 ltr which is 2 large jars plus a bit for tasting).
- Place lids on immediately.
- Ready to eat when cool although the flavours will mature on keeping.
- Store in a cool dark place and once opened keep in fridge and eat within 2 – 3 months.
Notes
- Sterilize jars by washing in hot soapy water or dishwasher, filling with boiling water, then heating in an oven at 140°C for 20 minutes.
- Boil lids in boiling water, then let drain before sealing jars to maintain freshness.
- This jam has a thick texture suited for toast or cheese boards and can be stored sealed for several months.
User Reviews
Overall Rating
5
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