Pumpkin jam with ginger

3 servings

120 minutes

Ginger goes great with fruits - it doesn't dampen their natural flavor, but gives them the necessary liveliness that everyone needs in the cold season. You can use regular lemon, or Uzbek lemon - the kind that smells a little like Christmas trees. And an important point: this recipe was invented specifically for butternut squash with its slightly nutty aroma.

Energy value per serving

• Calories: 1496.4
• Proteins: 4g
• Fats: 0.5g
• Carbohydrates: 368.5g

Ingredients

• Butternut Squash: 1 kg
• Ginger: 50 g
• Sugar: 1 kg
• Lemon: 1 pc

Cooking steps

1. Prepare all the ingredients.

2. Peel the pumpkin from the skin and seeds, and cut it into large pieces.

   Required ingredients:

   • Butternut Squash: 1 kg

3. Cut the lemon into wedges with the peel.

   Required ingredients:

   • Lemon: 1 piece

4. Peel the ginger and grate it on a fine grater.

   Required ingredients:

   • Ginger: 50 g

5. Pass the pumpkin flesh and lemon through a meat grinder.

   Required ingredients:

   • Butternut Squash: 1 kg
   • Lemon: 1 piece

6. Place pumpkin, lemon, and ginger in a pot, sprinkle with sugar, and mix well.

   Required ingredients:

   • Butternut Squash: 1 kg
   • Lemon: 1 piece
   • Ginger: 50 g
   • Sugar: 1 kg

7. Place on the fire, bring to a boil and simmer for 30-40 minutes, stirring occasionally and ensuring the jam doesn't stick to the bottom.

8. Sterilize jars and lids over steam for 15 minutes.

9. Transfer the ready jam into jars and seal them.

10. Store pumpkin jam in a dark, cool place.