Pumpkin jam is such a lovely thing! It has a great colour, isn’t too sweet and has a lovely slightly spicy ginger flavour. Try it on warm toast and pancakes or as a filling for tarts.
Ingredients:
500g pumpkin (peeled, seeded and
diced)
1/4 cup water
Juice of 1/2 lemon
1/2 cup sugar
1 tsp powdered ginger
1 tbsp crystallised ginger, chopped
Place the pumpkin and water in a medium heavy bottomed pot, cover and simmer until soft. Remove the lid for the last 5-10 minutes of cooking to enable the extra moisture to evaporate.
Add the lemon juice, sugar and powdered ginger and cook for another 15 minutes, stirring constantly. Smash the pumpkin with a wooden spoon or press through a fine sieve.
Finally, stir in the crystallised ginger, and then spoon the jam into sterilised jars and allow to cool before storing in the fridge. Enjoy!
Jurgita Vaskel is a food blogger. Visit her blog at duonosirzaidimu.wordpress.com
