Pumpkin Ginger Jam Popular Recipes

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Pumpkin Ginger Jam

"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."

Ingredients :

• 2 pounds peeled and seeded pumpkin, cut into small cubes
• 5 1/4 cups white sugar
• 1 lemon, cut into wedges and seeded
• 1 (2 inch) piece fresh ginger, peeled and grated

Instructions :

Prep : 25M	Cook : 16M	Ready in : 21H25M

• 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.

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