Pumpkin And Ginger Jam Recipes

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PUMPKIN GINGER JAM



Pumpkin Ginger Jam image

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.

Provided by tatjanasok

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 21h25m

Yield 16

Number Of Ingredients 4

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

Steps:

  • Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
  • Place unpeeled lemon wedges in a food processor; puree until smooth.
  • 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.
  • 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.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g

PUMPKIN AND GINGER JAM



Pumpkin and Ginger Jam image

Found this recipe online and decided to post it here for safe keeping. Make sure you cook the pumpkin well before adding the sugar or the pieces will remain hard. I grated the pumpkin.

Provided by Wild Thyme Flour

Categories     Jellies

Time 30m

Yield 3 jars

Number Of Ingredients 5

1 kg chopped up pumpkin flesh
50 -70 g peeled and grated fresh ginger
1 lemon
200 ml water
500 g jam sugar (with added pectin)

Steps:

  • Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
  • Place pumpkin, water, lemon flesh and grated ginger into a heavy-bottomed saucepan and cook on a low heat, covered, until the pumpkin flesh is softened. Remove the lid for the last 5 to 10 minutes, so the extra moisture could evaporate.
  • Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
  • Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
  • Spoon the hot jam into sterilised jars and close immediately.

Nutrition Facts : Calories 752.2, Fat 0.6, SaturatedFat 0.2, Sodium 7.9, Carbohydrate 195.1, Fiber 3.7, Sugar 171.3, Protein 4.1

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