Pumpkin Ginger Jam
Pumpkin jam with ginger and lemon is a glowing golden preserve with real autumn spice. The pumpkin is first buried in sugar overnight to draw out its juice, then cooked down with grated ginger and whole blended lemon (peel and all) into a thick, chunky jam.
The whole thing rides on balance. Ginger brings warm heat, while the lemon peel contributes a light bitterness and acidity that keep the jam from turning sicklysweet, and that matters here, since the recipe uses a full 1 kg (about 5 cups) of sugar to 1 kg of pumpkin. At the end you just pass a masher through it, so you get a rough, chunky jam rather than a smooth puree.
Worth knowing: reach for a sweet, dense-fleshed butternut squash; watery varieties give a runny result. Don’t skip the overnight sugaring, it’s what pulls the juice out so the fruit reduces without any added water. If the lemon peel tastes very bitter, pour boiling water over the fruit before blending, and scale the ginger up or down to your own tolerance.
It’s lovely on cornbread, toast, a cheese board, or pancakes, and keeps a long time in sterilized jars somewhere cool and dark.
Part of Ukrainian cuisine — 287 more recipes in the section.
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Ingredients
Instructions
Peel the pumpkin and cut it into medium cubes. Cover it with sugar, cover with plastic wrap, and leave overnight at room temperature.
Peel the ginger and grate it on the fine holes of a grater. Blend the lemons in a blender whole, peel and all. Add the ginger and lemon to the pumpkin.
Put everything in a large pot and bring to a boil. Then reduce the heat to medium and cook for about an hour.
Go over the contents of the pot with a masher to make a chunky, textured jam. Transfer the jam to sterilized jars and cover with sterilized lids. Store in a dark, cool place.
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