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Nutrition Facts
Serving Size 1 jars 618g Recipe makes 3 jars)
Calories 752
Calories from Fat 5		(0%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 1258mg		35%
Total Carbohydrate 195.1g		65%
	Dietary Fiber 3.7g	14%
	Sugars 171.3g
Protein 4.1g		8%
how is this calculated?

Pumpkin and Ginger Jam

Recipe #371618 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Wild Thyme Flour
May 12, 2009

Found this recipe online and decided to post it here for safe keeping. Make sure you cook the pumpkin well before adding the sugar or the pieces will remain hard. I grated the pumpkin.

3 jars (change servings and units)

Ingredients

1 kg chopped up pumpkin flesh
50-70 g peeled and grated fresh ginger
1 lemon
200 ml water
500 g jam sugar (with added pectin)

Directions

1
Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
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
Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
4
Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
5
Spoon the hot jam into sterilised jars and close immediately.