pumpkin jam
Pumpkin Jam with Ginger Recipe:
Ingredients:
- 2 cups of pumpkin, peeled and diced
- 1 cup of granulated sugar
- 1 tablespoon of grated fresh ginger
- Juice of 1 lemon
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
Instructions:
- Place the diced pumpkin in a large saucepan and add the sugar, grated ginger, lemon juice, cinnamon, nutmeg, and cloves.
- Stir the mixture well to combine all the ingredients.
- Let the mixture sit for about 30 minutes to allow the flavors to meld together.
- Place the saucepan over medium heat and bring the mixture to a gentle boil.
- Reduce the heat to low and let it simmer uncovered for about 45-60 minutes, stirring occasionally, until the pumpkin becomes soft and the mixture thickens.
- Use a potato masher or a fork to mash the pumpkin to your desired consistency. If you prefer a smoother jam, you can use an immersion blender or transfer the mixture to a blender or food processor.
- Continue to cook the jam on low heat for another 10-15 minutes until it reaches a jam-like consistency.
- Remove the saucepan from the heat and let the jam cool to room temperature.
- Once cooled, transfer the pumpkin jam into sterilized jars and seal tightly.
- Store the jars in the refrigerator for up to 2-3 weeks.
Enjoy your homemade pumpkin jam with ginger on toast, biscuits, scones, or as a topping for yogurt or ice cream!
Ingredient
500 grams of pumpkin
500 gm sugar
1 tablespoon of minced ginger
1 lemon juice.
Preparation
500g Pumpkin cut into small pieces or cubes.
Add 500 g of sugar
Put the lid on it and wait for 24 hours.
24 hours later, you will see that the pumpkin released some water.
Boil on medium heat for 15 minutes.
After 10 minutes add 1 tbsp of chopped ginger and 1 lemon juice.
Mix with a wooden spoon.
make sure there is enough liquid not to burn it.
4'5 mins remove the pot from the heat.
Allow to cold then transfer to a glass bottle, and close well.
Turn the bottle or jar for 2 days upside down.
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