Pumpkin Jam - with a hint of freshly grated ginger to it! Perfect for tarts, pies, cookies, or simply spread on toast for breakfast!
– 2.2 lbs. pumpkin
cleaned and cubed
– 2 cups granulated sugar
Juice of 1 lemon
Bake the pumpkin in a pre-heated oven at 180C for 30 minutes, or until tender.
Blend it until smooth.
Put the pureed pumpkin in a pot, add the sugar, lemon juice, and ginger.
Cook, on a medium flame, for 30 minutes.
Store the jam in sterilised jars.