Pumpkin ginger jam

Pumpkin ginger jam


23 people made this

About this recipe: I always loved pumpkin preserves, but this recipe is my favourite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.


Makes: 3 (500g) jars

  • 1 pumpkin, about 1kg final weight
  • 1kg granulated sugar
  • 1 lemon
  • 5 to 7cm piece root ginger, peeled and grated

Prep:30min  ›  Cook:30min  ›  Extra time:8hr  ›  Ready in:9hr 

  1. Peel pumpkin and remove seeds. Measure 1kg of peeled pumpkin flesh.
  2. Dice pumpkin into 1 to 2 cm cubes or julienne using mandoline. Transfer to a large saucepan, stir in the sugar and leave overnight.
  3. Cut lemon into segments and remove seeds. Puree the whole lemon - peel and pith included - in a food processor.
  4. Place pan with pumpkin over high heat, and stir in the lemon and ginger.
  5. Bring to a rolling boil and cook for 30 minutes, stirring frequently, until set. Pumpkin should become translucent but still keep shape. Mash to desired consistency, if desired, or keep chunky. Ladle hot jam into hot sterilised jars and seal.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.


Pumpkin ginger jam
Pumpkin ginger jam

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Reviews (2)


Seems too easy, is so easy AND tastes out of this world! I shall never again need to worry what to do with an over abundace of pumpkin. I know pumpkin keeps for ever when not cut but its the halves and more that get left behind and usually end up feeding the ducks and chicken - until this recipe. Thanks! - 26 Nov 2014


Really easy and delicious. The instructions were very clear and I followed them to the letter. It's a tangy taste, ideal for breakfast - 24 Oct 2016

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