Pumpkin Ginger Jam

I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.

Step: 1

Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.

Step: 2

Place unpeeled lemon wedges in a food processor; puree until smooth.

Step: 3

Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.

Step: 4

Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

Per Serving: 271 calories; protein 0.7g; carbohydrates 70.1g; fat 0.1g; sodium 0.9mg.

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One make sure is also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .