Although I have always enjoyed pumpkin preserves, I prefer this version. Although you are free to eliminate the ginger and merely add lemon, in my opinion, the ginger really elevates the dish.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 16 |
Ingredients
- 2 pounds peeled and seeded pumpkin, cut into small cubes
- 5 ¼ cups white sugar
- 1 lemon, cut into wedges and seeded
- 1 (2 inch) piece fresh ginger, peeled and grated
Instructions
- Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
- Place unpeeled lemon wedges in a food processor; purée 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.
Reviews
I’ve tried this recipe without the ginger and using orange instead of lemon and it turned out great! I’m thinking of making a spicy version (similar to spicy red pepper jelly) using jalapeno peppers. Anyone have any tips?
Tasted more like Ginger than Pumpkin.
very easy to do. I added a hint of nutmeg and it tasted even better. This recipe is a keeper, for sure.
I have never thought of pumpkin jam, only pumpkin butter. This is both easy and delicious. I added extra ginger after reading the other review. I used it on pumpkin waffles and loved it. It is a treat not to be overlooked. Thank you for the recipe.
It was easy to make, it tastes good but I thought it tasted more lemon ginger than pumpkin I do wish they would have posted how many jars to use and how many cups of chopped pumpkin. My batch made 6 half pints with 4 1/2 cups chopped pumpkin