Pumpkin Ginger Jam recipe

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Ingredients

2 pounds peeled and seeded pumpkin, cut into small cubes
5 ¼ cups white sugar
1 lemon, cut into wedges and seeded
1 (2 inch) piece fresh ginger, peeled and grated

Nutrition Info

270.6 calories
carbohydrate: 70.1 g
cholesterol: : -
fat: 0.1 g
fiber: 0.6 g
protein: 0.7 g
saturatedFat: : -
servingSize: -
sodium: 0.9 mg
sugar: 66.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.

  2. Place unpeeled lemon wedges in a food processor, puree until smooth.

  3. Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil, cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.

  4. Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

Recipe Yield

16 servings

Recipe Note

I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.

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