#FeedingGood: Pumpkin and Ginger Jam
This recipe was shared us by The Real Junk Food Project Doncaster. Makes 3x 500g jars.
This recipe was shared us by The Real Junk Food Project Doncaster. Makes 3x 500g jars.

Ingredients:
Prep time: 30 mins
Cooking time: 30 mins
Method:
With thanks to The Real Junk Food Project Doncaster
Got a recipe that makes great use of food surplus? Please email it to food@neighbourly.com

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
Got a recipe that makes great use of food surplus? Please email it to food@neighbourly.com
Apr 11, 2016
#feedinggood, charity, food, food surplus, jam, Pumpkin, recipe, recipes, RJFP,
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