Are you looking for a unique way to use your extra pumpkins this autumn? Look no further than this delicious Pumpkin and Ginger Jam recipe! Perfect as a gift, spreading on toast, or stirring through yoghurt, this jam is a combination of sweet and spicy that’s sure to please palates year-round. After one bite you might be inspired to set aside your pumpkin carving tools when October rolls around so that you can make a batch of finger-lickin’ seasonal jam in time for the holiday gift-giving season.
Come on, you know you want to try this recipe…
Pumpkin and ginger jam is a unique, seasonal delicacy that should be in everyone’s pantry come winter. Not only does it take advantage of pumpkin’s earthy sweetness, but it also adds the warming note of fresh ginger.
With its delicious flavour, this jam can provide lasting enjoyment throughout the season. Furthermore, it is an incredibly versatile ingredient in cooking and baking; perfect for spreading on toast or adding a savoury sweetness to your other creations.
How to make this pumpkin and ginger preserve
This delightful seasonal treat is surprisingly easy to make. To get started, you wash and peel the pumpkin, cut it into even small pieces and prepare for cooking. Then add the pumpkin to the freshly grated ginger, lemon zest and juice and sugar cook until the pumpkin is softened.
Mash or blend the mixture and return to heat. Scale up the heat to allow the mixture to boil and fully thicken. Stir it often to prevent any burning!
It should radiate a lovely orange colour with an unmistakable aroma of pumpkin and spice. Ladle into jars for storage. Enjoy!
TIPS for making great pumpkin jam
Do NOT use a pumpkin that has had a wax candle burning in it, or a carved one that has been sitting outside or in the window as this will be both unsafe and unhygienic.
1. Select good quality pumpkins with firm flesh and little to no blemishes.
2. Peel and cut the pumpkin into cubes of uniform size for even cooking times.
3. Cook down your pumpkin jam on steady heat until thickened to realise a satisfying consistency.
4. To make sure your pumpkin jam is not too runny or too thick, check on it regularly to assess its thickness while cooking. Remember it will thicken further when cooled.
5. You can use easy/lazy ginger if preferred, but may need a bit more than the fresh.
6. Consider adding some finely chopped crystallized ginger, after the mixture has been mashed/blended for a surprising ginger bite and lovely texture.
7. If you like, you can cook the pumpkin on its own first, until soft – either on the hob or in the oven (for a roasted pumpkin taste) and then proceed with the rest of the recipe. You can even add the cooked pumpkin to a blender and puree it for an extra smooth jam, ahead of adding it with the rest of the ingredients to the pan.
8. You can use butternut squash instead of pumpkin which is great as they are available for most of the year.
Personalise your pumpkin and ginger jam
1. Add or use a different type of pumpkin, such as butternut squash. This may add a new layer of flavour and texture, while still retaining the original pumpkin and ginger jam flavours.
2. Choose a wider variety of spices for the jam, such as cinnamon, nutmeg, allspice, cardamom, or clove. These spices will add a subtle warmth and depth of flavour to the jam.
3. Consider other sweeteners or fruits for a sweeter taste. You can use honey, agave nectar, maple syrup, apples, pears, berries or other fruits to give the pumpkin and ginger jam a sweeter taste.
4. Experiment by adding more ginger-flavoured extras like ginger wine, or syrup from sweet preserved ginger to the jam. This will give it an extra boost of ginger flavour while still maintaining the original earthy pumpkin flavour of the jam.
Options for enjoying this autumn jam
- Keep it simple and spread the jam on toast for a delicious breakfast treat.
- Add this jam to oatmeal or yoghurt for a new breakfast taste over the holidays.
- Use it as the filling in tarts.
- Incorporate this jam into autumn desserts such as pumpkin cheesecake, muffins or an apple crumble.
- Stir the jam into yoghurt parfaits layered with granola, nuts, dried fruit, and seasonal fruits like apples—the possibilities are endless!
Now that you know how to make pumpkin and ginger jam, it’s time to get cooking! This delicious jam is the perfect way to use up those extra pumpkins lying around your house. Not only is it a unique and tasty treat, but it’s also sure to impress your friends and family. So the next time you’re looking at those Halloween pumpkins, think about making something other than a jack-o-lantern. Who knows, maybe you’ll start a new tradition.
Pumpkin and Ginger Jam Recipe: For enjoyment beyond Halloween
Equipment
- Kitchen scales
- Chopping board and knife
- Large saucepan
- Long-handled spoon for stirring
- Potato masher OR immersion blender
- Ladle
- Jam Funnel
- Small plate(s) in the freezer for testing the set.
- Clean, sterilised glass jars with sealable lids
- Optional: Blender, oven tray
Ingredients
- 1 kg pumpkin, peeled,de-seeded and cubed
- 1 medium lemon, zested and juiced
- 40 g grated fresh root ginger
- 800 g sugar
Instructions
- Wash the pumpkin and the lemon. Peel the pumpkin – I try to cut it into manageable pieces to peel. Remove the seeds using a spoon. Chop up the pumpkin into small cubes.
- Zest and juice the lemon.
- Peel and grate the ginger.
- In a large saucepan, combine pumpkin, ginger, sugar, lemon juice and zest and mix until combined. Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking. Add a splash of water if needed.
- Boil for about 10-15 minutes or until the pumpkin is softened.
- Remove from the heat and carefully use the potato masher or a stick/immersion blender to puree the ingredients to your preferred texture.
- Return the pan to the heat, bringing the mixture to a boil for a further 15-20 minutes, making sure to stir regularly.
- Start testing for the set, using the cold plate or sugar thermometer (aiming for 105 degrees Celcius (220 F)) Continue to boil for a few minutes at a time testing for the set until you have reached this.
- Remove from heat and ladle the hot jam into your clean, sterile jars with lids; leave 1cm of headspace at the top of the jar to allow for expansion during the cooling process.
- Wipe jars down with a damp cloth to remove any drips or stickiness on the outside of jars. Place lids on jars securely and allow them to cool overnight at room temperature.Store unopened in a cool dark spot for a maximum of 12 months. Once opened, store in the fridge – use within 3-4 weeks.
Notes
TIPS for making great pumpkin jam
Do NOT use a pumpkin that has had a wax candle burning in it, or a carved one that has been sitting outside or in the window as this will be both unsafe and unhygienic. 1. Select good quality pumpkins with firm flesh and little to no blemishes. 2. Peel and cut the pumpkin into cubes of uniform size for even cooking times. 3. Cook down your pumpkin jam on steady heat until thickened to realise a satisfying consistency. 4. To make sure your pumpkin jam is not too runny or too thick, check on it regularly to assess its thickness while cooking. Remember it will thicken further when cooled. 5. You can use easy/lazy ginger if preferred, but may need a bit more than the fresh. 6. Consider adding some finely chopped crystallized ginger, after the mixture has been mashed/blended for a surprising ginger bite and lovely texture. 7. If you like, you can cook the pumpkin on its own first, until soft – either on the hob or in the oven (for a roasted pumpkin taste) and then proceed with the rest of the recipe. You can even add the cooked pumpkin to a blender and puree it for an extra smooth jam, ahead of adding it with the rest of the ingredients to the pan. 8. You can use butternut squash instead of pumpkin which is great as they are available for most of the year.Personalise your pumpkin and ginger jam
1. Add or use a different type of pumpkin, such as butternut squash. This may add a new layer of flavour and texture, while still retaining the original pumpkin and ginger jam flavours. 2. Choose a wider variety of spices for the jam, such as cinnamon, nutmeg, allspice, cardamom, or clove. These spices will add a subtle warmth and depth of flavour to the jam. 3. Consider other sweeteners or fruits for a sweeter taste. You can use honey, agave nectar, maple syrup, apples, pears, berries or other fruits to give the pumpkin and ginger jam a sweeter taste. 4. Experiment by adding more ginger-flavoured extras like ginger wine, or syrup from sweet preserved ginger to the jam. This will give it an extra boost of ginger flavour while still maintaining the original earthy pumpkin flavour of the jam.Options for enjoying this autumn jam
- Keep it simple and spread the jam on toast for a delicious breakfast treat.
- Add this jam to oatmeal or yoghurt for a new breakfast taste over the holidays.
- Use it as the filling in tarts.
- Incorporate this jam into autumn desserts such as pumpkin cheesecake, muffins or an apple crumble.
- Stir the jam into yoghurt parfaits layered with granola, nuts, dried fruit, and seasonal fruits like apples—the possibilities are endless!
Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.