Ingredients:
- 1 pumpkin
- Approx 1kg granulated sugar
- 1 lemon
- 5-7cm piece root ginger, peeled and grated (or use ground ginger, to taste)
Prep time: 30 mins
Cooking time: 30 mins
Method:
- Peel pumpkin, remove seeds and dice into 1-2cm cubes
- Place pumpkin in a saucepan and stir in the sugar (use the same weight as the final amount of diced pumpkin)
- Cut lemon into segments and remove the seeds
- Puree the whole lemon - peel and pith included - in a food processor
- Place pan with pumpkin over a high heat and add the lemon and ginger
- Bring to a rolling boil and cook for 30 mins, stirring frequently until set. The pumpkin should become translucent but still keep it's shape
- Mash, if desired, or keep chunky
- Ladle hot jam into hot sterilised jars and seal
With thanks to The Real Junk Food Project Doncaster
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