Makes 4 jars (250 ml each)
1 kg pumpkin , diced
60 g freshly grated ginger
1 lemon
200 ml water
500 g jam sugar (with pectin)
1. Wash and dry the lemon . Grate the zest. Remove the white pith and discard. Cut the lemon flesh into small pieces.
2. Place the pumpkin, water, lemon flesh and ginger in a large 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.
3. Smash the pumpkin with a wooden spoon, or if you want a very smooth jam, press through a fine sieve.
4. Add sugar and lemon zest. Cook for 10 minutes.
5. Spoon hot jam into sterilized jars and close immediately.
Original entry: http://forthebodyandsoul.blogspot.com/2008/11/pumpkin-and-ginger-jam.html
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