Pumpkin and Ginger Jam

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5 from 1 vote

This delicious pumpkin and ginger jam is a delicious alternative to marmalade that comes with extra veg! It's also a great way to use up a pumpkin glut.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time1 10

Total Time1 15

Ingredients

500 g pumpkin - peeled and deseeded
1 orange - zest only
1 lemon - juice
2–3 tbsp stem ginger - with a little of the syrup too
375 g granulated white sugar - or half white and half light brown sugar
3 pods cardamom

Metric - USA Cups

Instructions

Cut the pumpkin in half, scoop out the seeds and discard. Cut into wedges, peel the skin and cut the flesh into 2.5 cm / 1” chunks,
500 g pumpkin
Transfer to a pan, cover in water and gently simmer for about 25 minutes, until the pumpkin is soft.
Drain and allow the pumpkin to steam dry.
Return the pumpkin to the pan and mash.
Grate in the orange zest, and add the lemon juice, chopped ginger and syrup, cardamom and sugar. Put your jars, jam funnel and a pyrex dish in the oven to sterilize/warm.
1 orange, 1 lemon, 375 g granulated white sugar, 3 pods cardamom, 2–3 tbsp stem ginger
Start cooking the jam over a low heat until the sugar is dissolved. Stir to keep the heat even through the mixture.
Keep cooking, stirring all the time until you can draw a line across the bottom of the pan with a spoon without the mixture filling it back in. This will take about 30 minutes.
Remove the cardamom pods and put the jam in a warmed pyrex jug. Use this to pour the jam into jars and seal.

Notes

Recipe makes 3 200 ml jars.

Storage

Store your pumpkin and ginger jam in sealed jars in a cool dark cupboard where it will last for about a year. Once open, keep the jam in the fridge and use within a few weeks.

If you find that a jar has failed to seal correctly, keep it in the fridge and treat as if opened.

Hints and tips

Use a really sharp vegetable peeler, as pumpkin skin is tough. Scoop out the seeds with a spoon. You can reserve them to clean up and toast as a garnish for soups and salads.

Let the pumpkin steam dry and don't rush to move on. You don't want excess water in the pumpkin jam.

Keep stirring/scraping sides bottom of pan when cooking, so that the mixture does not catch.

Go easy on the spices. The cooking process and then maturing in the jar does intensify the flavour.

Jam making is all about the ratios. The sugar should be three quarters of the weight of the prepared pumpkin. Allow the zest of one orange and juice of one lemon per 500 g pumpkin.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.