Spicy Portuguese Pumpkin Jam
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
2 1/2 litres
ingredients
- 1 1⁄2 kg pumpkin, dice (weight after peeling and deseeded)
- 1 1⁄2 kg white sugar
- 2 teaspoons grated lemon rind
- 1⁄3 cup fresh lemon juice
- 1 1⁄2 tablespoons chopped fresh ginger (OR ground cinnamon and cardamon)
directions
- Just cook the pumpkin (on the stove or in the microwave) with 1/2 cup water until cooked. Do not drain the liquid.
- Add the sugar and stir over a gentle heat until the sugar has dissolved (about 3-5 minutes).
- Add the remaining ingredients and boil until thick and glossy (about 20 minutes).
- Pour into steralised jars and seal while hot.
- Store in the cupboard for 6 months and keep in the fridge once opened.
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RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>