Homemade Pumpkin Ginger Jam

I love jam for my morning toast. This pumpkin jam combine with ginger and lemon is a delicious one. It is more like marmalade than jam and tastes great served on hot buttered toast.

As pumpkin is sweet, you will need less sugar to prepare it. Usually, I don’t use any other spice in it because I love the flavour of ginger in it. But if you don’t like ginger, you can use spices such as cinnamon sticks, cloves, or nutmeg. I have used lemon to get the right texture of jam; it also gives a citrus flavour that I love.


Mermelada de Calabaza con Jengibre

 

 Ingredients:

  • 500g peeled and cut into small cubes
  • 360g sugar
  • 1/2 lemon
  • 1 tablespoon grated ginger

 

Instructions:

Put the pumpkins in a large bowl. Add sugar and mix well.

-Cover with a plastic wrap and leave it overnight.

The sugar will dissolve and become liquid. Put a pot on medium heat and add the pumpkin and sugar mixer.

-Cut the lemon and remove the seeds. Add them to the pot.

-Add grated ginger. Mix everything well and let it cook on low heat for about 15 minutes or until the pumpkins are cooked.

Remove all the pieces of lemon and blend to desired consistency. Let it cook for another 2 minutes.

-Remove from the heat when it is still a little liquid. Because it gets a bit thicker when cool down.

Pour it immediately into a sterilised glass jar and close the lid tightly. Put the jar upside down and leave it for 12 hours.

-Once opened, keep it in the fridge.


Mermelada de Calabaza con Jengibre

Tips and Tricks:

You can add more sugar if you like it very sweet.

-You can increase the amount of lemon and ginger as you like.

 

Homemade Pumpkin Ginger Jam

Homemade Pumpkin Ginger Jam

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine India
Calories 170 kcal

Ingredients
  

  • 500g peeled and cut into small cubes
  • 360g sugar
  • 1/2 lemon
  • 1 tablespoon grated ginger

Instructions
 

  • Put the pumpkins in a large bowl. Add sugar and mix well.
  • Cover with a plastic wrap and leave it overnight.
  • The sugar will dissolve and become liquid. Put a pot on medium heat and add the pumpkin and sugar mixer.
  • Cut the lemon and remove the seeds. Add them to the pot.
  • Add grated ginger. Mix everything well and let it cook on low heat for about 15 minutes or until the pumpkins are cooked.
  • Remove all the pieces of lemon and blend to desired consistency. Let it cook for another 2 minutes.
  • Remove from the heat when it is still a little liquid. Because it gets a bit thicker when cool down.
  • Pour it immediately into a sterilised glass jar and close the lid tightly. Put the jar upside down and leave it for 12 hours.
  • Once opened, keep it in the fridge.

Notes

Tips and tricks:

  • You can add more sugar if you like it very sweet.
  • You can increase the amount of lemon and ginger as you like.

 

 

Leave a comment

Recipe Rating




Responsable » Anamika Das Das (servidora)
Finalidad » gestionar los comentarios.
Legitimación » tu consentimiento.
Destinatarios » los datos que me facilitas estarán ubicados en los servidores de Webempresa (proveedor de hosting de SpiceandColour.com) dentro de la UE. Ver política de privacidad de Webempresa.
Derechos » podrás ejercer tus derechos, entre otros, a acceder, rectificar, limitar y suprimir tus datos.