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.
1
Prepare all the ingredients.
2
Peel the pumpkin from the skin and seeds, and cut it into large pieces.
- Butternut squash: 1 kg
3
Cut the lemon into wedges with the peel.
- Lemon: 1 piece
4
Peel the ginger and grate it on a fine grater.
- Ginger: 50 g
5
Pass the pumpkin flesh and lemon through a meat grinder.
- Butternut squash: 1 kg
- Lemon: 1 piece
6
Place pumpkin, lemon, and ginger in a pot, sprinkle with sugar, and mix well.
- 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.
