- The Physic Blogger: Pumpkin Jam Anyone?
Makes about 6-7 x 225g/8oz jars, 3-4 x 450g/1lb jars.
500g pumpkin or any firm, orange fleshed squash (prepared weight), peeled, deseeded & diced into 1cm cubes or grated
350g cooking apples (prepared weight), peeled, cored & diced into 1cm cubes or grated
30g fresh ginger, peeled & diced as tiny as possible or grate with fine microplane-type grater
1 chunk of crystallised stem ginger, finely grated as above (If you're really not a fan of ginger, leave these out.)
250g pumpkin purée (optional)
1/2 tsp ground ginger (or to taste)
1/4 tsp ground cinnamon (or to taste)
2 lemons, juiced
2 oranges, juiced
700g granulated sugar
Place diced raw pumpkin, apples, gingers, cinnamon, lemon & orange juice, and water in a heavy bottomed pan, simmer gently until the pumpkin, ginger and apple chunks are tender, stirring occasionally.
Grating the pumpkin & apple will mean it cooks quicker but I like the chunky texture of diced.
Meanwhile, wash the jars in hot soapy water, rinse and sterilise in oven at 100C for 15-20 mins.
Add the pumpkin purée if using & stir in.
Then add the sugar and stir to dissolve. (It helps to warm the sugar in a very low oven first.)
Simmer until reduced, thick and gloopy, there's no need to test for setting point with this jam.
It's ready when a spoon pulled across the pan reveals the base.
Cool slightly then pour into the jars & seal with fresh lids or waxed paper discs & cellophane covers while still hot.
Store in a cool, dry place and use within a year.
Open opened, store in fridge and use within 4 weeks.