Even if we don’t celebrate Halloween up here in the Swiss Alps, we’re still in the middle of the pumpkin period. A kind neighbour, more successful in growing these gorgeous fruits than me, gave me a big specimen and I tried out several nice recipes I found a new variety of my beloved pumpkin soup, made a tasty stew with lentils and cocoa cream – and this beautiful jam.
This is the kind of jam that I like – with a luminous colour and a sweet, tangy and a little bit spicy flavour. As the Swede that I am I sometimes eat my sandwiches with cheese and jam, and this one pairs perfectly with a mild and creamy cheese.
It takes some time to cook, but it’s worth every minute you invest!
Pumpkin Jam With Ginger
1 kg pumpkin
1 organic lemon – the zest and the juice of it
30 g fresh ginger
6 dl jam sugar
Peel the pumpkin, remove its seeds, and cut it into 2 x 2 cm cubes.
Peel and grate the ginger.
Grate the zest off the lemon and press out its juice
Put water, pumpkin cubes, grated ginger, lemon zest and juice in a big casserole and bring it all to a boil.
Add the sugar and boil it until the pumpkin is thoroughly cooked and starts to disintegrate (30 – 40 min.).
Rinse jam jars with boiling water, fill them with the hot jam, close them immediately and turn them upside down to cool off.
I love becoming creative in the kitchen with what the season (and a generous neighbour) has to offer! Don’t you?