Pumpkin jam

Name: Pumpkin jam
Ingredients: 2 kg/4 lb 7 oz pumpkin, halved or cut into large sections and deseeded; 10 g/½ oz unsalted butter; 700 g/1 lb 8 oz granulated sugar; 2 oranges, juiced; 1 tsp mixed spice; 1 tsp ground ginger; large pinch of salt

Preparation info

Makes about
1.2 kg

Difficulty
Easy

Appears in

The Jam Maker's Garden

By Holly Farrell

Published 2017

About

Roasting the pumpkin first really intensifies the flavour of this jam. You could also use any other type of winter squash if you don’t have pumpkin. Like the Carrot jam, this preserve is lightly spiced and is my favourite autumnal alternative for filling a Victoria sponge cake.

Ingredients

2 kg/4 lb 7 oz pumpkin, halved or cut into large sections and deseeded
10<

Preserve
Autumn
Vegetarian
Gluten-free
Summer

Method

Preheat the oven to 180°C/350°F/gas mark 4.
Roast the pumpkin by putting the pieces skin-side down on a baking tray and covering with foil. Cook for 45–60 minutes, until soft. Remove from the oven and leave to cool.
Scoop the roasted pumpkin flesh