Baked Pumpkin Jam With Cinnamon And Ginger Recipes

PUMPKIN JAM

Steps:

• Combine pumpkin puree, orange juices, spices, and sugar in a medium saucepan. Cook over high heat until the mixture begins to boil. Continue to cook while stirring constantly for 10 minutes or until thickened. Transfer to sterile glass jars, seal and refrigerate until ready to serve.

PUMPKIN AND GINGER JAM

Steps:

• Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
• Place pumpkin, water, lemon flesh and grated ginger into a heavy-bottomed saucepan and cook on a low heat, covered, until the pumpkin flesh is softened. Remove the lid for the last 5 to 10 minutes, so the extra moisture could evaporate.
• Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
• Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
• Spoon the hot jam into sterilised jars and close immediately.

PUMPKIN GINGER JAM

Steps:

• 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.