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Pumpkin – ginger – jam

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Ingredients for 1 servings:

  • 3 kg pumpkin flesh, peeled, pitted and diced before weighing
  • 500 g sugar, brown or cane sugar
  • 2 kg sugar (approximate amount)
  • 125 g ginger, finely chopped, tied in a nettle cloth
  • 1 lemon(s), peel cut into slices
  • 1 orange(s), peel cut into slices
  • 1 stalk(s) cinnamon

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sprinkle the pumpkin cubes with the raw cane sugar and let stand for 1 day. The following day, pour the resulting liquid into a large casserole dish and add 350g of sugar to each 600ml of juice. Add the ginger, lemon and orange zest, and the cinnamon stick. Cook over high heat for 10 minutes, then add the pumpkin cubes and cook over medium heat for 3 hours. Remove the ginger and cinnamon stick and fill the jam into jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pumpkin – ginger – jam

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