Tuesday, October 28, 2008

Pumpkin and Ginger Jam

I picked this pumpkin and ginger jam recipe to feature on Pumpkin Festival, a Polish food blog event hosted by Bea from Moja Kuchnia food blog (the blog is also available in French here). It was easy to make and came out delicious. What I particularly like about it, is that the jam isn't too sweet and has a lovely slightly spicy ginger flavor which goes perfectly with the mild pumpkin taste. The author of this lovely recipe is Pille from Nami Nami food blog. You can check the original recipe on her blog here.

Pumpkin and Ginger Jam

Makes 4 jars (250 ml each)

1 kg pumpkin , diced

60 g freshly grated ginger

1 lemon

200 ml water

500 g jam sugar (with pectin)

1. Wash and dry the lemon . Grate the zest. Remove the white pith and discard. Cut the lemon flesh into small pieces.

2. Place the pumpkin, water, lemon flesh and ginger in a large heavy bottomed pot. Cover and si
mmer until soft. Remove the lid for the last 5-10 minutes of cooking to enable the extra moisture to evaporate.
3. Smash the pumpkin with a wooden spoon , or if you want a very smooth ja
m, press through a fine sieve.
4. Add sugar and lemon zest. Cook for 10 minutes.
5. Spoon hot jam into sterilized jars and close immediately.

Recipe in Polish:
Dżem z dyni z imbirem


zawszepolka said...

I to jest to, co mialam poczynic niestety z dyniowego weekendu wypadlam:(

Pille said...

It's one of my staple jams - I make a batch every year. Glad to read (albeit few years too late) that you liked it :)