Pumpkin And Ginger Jam

1. 1

   Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.

2. 2

   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.

3. 3

   Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).

4. 4

   Add the jam sugar and grated lemon zest, and cook for another 10 minutes.

5. 5

   Spoon the hot jam into sterilised jars and close immediately.

No nutritional information available.

No additional tips available.