Ingredients
| 1kg peeled & seeded pumpkin, finely diced | |
| 150g crystallised ginger, roughly chopped | |
| 1 tablespoon finely grated fresh ginger | |
| 900g raw sugar | |
| juice & finely grated zest of 1 orange | |
| juice & finely grated zest of 1 lemon |
This pumpkin jam, inspired by a recipe by Hugh Fearnley-Whittingstall, tastes like a mild marmalade and is amazing served on hot buttered toast. Start this recipe the night before.
Instructions
| 1. | Combine all the ingredients in a large shallow saucepan, mix well, cover and leave overnight on the counter. |
| 2. | The following day, heat the oven to 120°C. |
| 3. | Clean 6 small, lidded glass jars in hot soapy water, rinse then place the jars into the oven to sterilise for 30 minutes. |
| 4. | Place lids in a heatproof bowl, pour over boiling water and set aside for 5 minutes. |
| 5. | Put a small plate into the freezer. |
| 6. | Heat the saucepan over a medium heat, stirring often until the sugar has completely melted. |
| 7. | Increase the heat and bring up to the boil, reduce to a steady simmer and cook for 20-30 minutes, stirring occasionally. |
| 8. | When it starts to look thick and the bubbles change from small and rapid to big and more pronounced, test to see if the jam is set. |
| 9. | To do this, remove the plate from the freezer, spoon a little jam onto it, run your finger through the middle and if a trail remains your jam is ready. |
| 10. | If not, continue cooking for a further 5-10 minutes, rechecking with the cold plate until set. |
| 11. | Remove the jars from the oven and carefully ladle the jam into them, allowing 1cm of space at the top of each jar. |
| 12. | Screw on the lids immediately and set aside to cool. |
| 13. | Store unopened jam in a dark pantry for up to 12 months. |
| 14. | Once open, store in the fridge and use within a month. |
| 15. | Note: The lids will suck down as the jam cools; store any that don’t in the fridge and use within a month. |
Recipes, food styling and photography Emma Galloway
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