Pumpkin ginger jam

    9 hours

    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.

    67 people made this

    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.


    Pumpkin jam with ginger
    Pumpkin jam with ginger

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    Reviews in English (7)


    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


    I was given a pumpkin, and having never made anything with it, started searching Pinterest for ideas. This was so easy, and tastes amazing. I got 2kg of flesh out of my pumpkin, so made two batches. It's all in jars now waiting for the Church Christmas Fair...apart from the one keeping of course 😊  -  02 Dec 2017