Pumpkin jam with ginger

Here's a delightful recipe for Pumpkin Jam with Ginger:

Ingredients:

• 2 pounds pumpkin (peeled, seeded, and cut into small cubes)
• 2 cups granulated sugar
• 1/4 cup lemon juice (freshly squeezed)
• 1 tablespoon fresh ginger (grated)
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground cloves (optional)
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Prepare the Pumpkin:

   • Peel, seed, and cut the pumpkin into small cubes.
   • Place the pumpkin cubes in a large, heavy-bottomed pot.

2. Cook the Pumpkin:

   • Add the sugar, lemon juice, and grated ginger to the pot with the pumpkin cubes.
   • Stir the mixture to coat the pumpkin evenly.
   • Let it sit for about 30 minutes to allow the pumpkin to release some of its juices.

3. Simmer the Mixture:

   • Place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
   • Once it starts to boil, reduce the heat to low and let it simmer.
   • Cook the mixture for about 45-60 minutes, stirring occasionally, until the pumpkin is soft and the mixture thickens.

4. Blend the Jam:

   • Use an immersion blender to blend the mixture into a smooth consistency. If you prefer a chunkier jam, you can leave some of the pumpkin pieces whole.
   • If you don't have an immersion blender, you can transfer the mixture in batches to a regular blender, but be careful with hot liquids.

5. Add Spices and Finish:

   • Stir in the ground cinnamon and cloves if using. These spices add warmth and depth to the jam.
   • Cook for an additional 5-10 minutes to allow the flavors to meld.
   • Remove the pot from the heat and stir in the vanilla extract, if desired.

6. Jar the Jam:

   • Ladle the hot pumpkin jam into sterilized jars, leaving about 1/4 inch of headspace.
   • Wipe the rims of the jars clean and seal with lids.

7. Process the Jars:

   • Process the jars in a boiling water bath for 10 minutes to ensure a proper seal and longer shelf life.
   • Remove the jars and let them cool completely on a towel-lined surface. You should hear the lids pop as they seal.

8. Store:

   • Once cooled, check the seals. Any unsealed jars should be refrigerated and used within a few weeks.
   • Properly sealed jars can be stored in a cool, dark place for up to a year.

Enjoy!

This pumpkin jam with ginger is a perfect spread for toast, biscuits, or scones. It also works wonderfully as a topping for pancakes, waffles, or even as a filling for pastries. The ginger adds a lovely zing that pairs beautifully with the natural sweetness of the pumpkin and the warm spices.