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.

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.

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

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes 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.