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Pumpkin and Ginger Jam

This recipe was shared us by The Real Junk Food Project Doncaster. Makes 3x 500g jars.

ginger-pumpkin-preserve-012

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
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