Best Pumpkin And Ginger Jam Recipes

Pumpkin and Ginger Jam image

Provided by Wild Thyme Flour

Categories Jellies

Time 30m

Yield 3 jars

Number Of Ingredients 5

1 kg chopped up pumpkin flesh
50 -70 g peeled and grated fresh ginger
1 lemon
200 ml water
500 g jam sugar (with added pectin)

Steps:

Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
Place pumpkin, water, lemon flesh and grated ginger into a heavy-bottomed saucepan and cook on a low heat, covered, until the pumpkin flesh is softened. Remove the lid for the last 5 to 10 minutes, so the extra moisture could evaporate.
Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
Spoon the hot jam into sterilised jars and close immediately.

Nutrition Facts : Calories 752.2, Fat 0.6, SaturatedFat 0.2, Sodium 7.9, Carbohydrate 195.1, Fiber 3.7, Sugar 171.3, Protein 4.1

BAKED PUMPKIN JAM WITH CINNAMON AND GINGER image

Yield 6-8 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 large onion, trimmed and sliced into 1/4 -inch half rings
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon fresh chopped ginger
3 thyme sprigs
3 1/2 cups chopped fresh pumpkin, from 1 small (about 1 pound) peeled and cleaned pumpkin
2 8-ounce boxes couscous

Steps:

1. Heat the oven to 325 degrees. 2. In a medium, heavy-bottom fry pan heated over medium heat, add the olive oil and onion. Gently cook until the onion caramelizes, about 20 minutes, stirring frequently. Stir in the sugar and continue to cook until the sugar dissolves. Stir in the cinnamon, ginger and thyme sprigs. Finally, stir in the chopped pumpkin. 3. Place the pumpkin mixture in a 13-by-9-inch baking dish. Bake the pumpkin until it is tender and slightly caramelized, 45 to 50 minutes, stirring every 15 minutes. Remove and discard the thyme sprigs. 4. While the pumpkin is baking, prepare the couscous according to the manufacturer's instructions. 5. To serve, mound the couscous in the center of a large platter and garnish with the pumpkin. Each of 8 servings: 313 calories; 8 grams protein; 62 grams carbohydrates; 3 grams fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 7 mg. sodium.