Pump(kin) Up The Jam

For many homes this week, a surplus of pumpkin pulp will be creating a mess in the kitchen as families get to carving every design imaginable ahead of Halloween. If you hate to see the pulp go to waste we can think of no better use than a jam that is perfect for the upcoming festive months.

Here’s what you’ll need:

Your Pumpkin pulp weighed (we’re talking average 1kg)
White sugar to that same weight.
100g chopped ginger
Juice & zest of 1 large lemon
Juice & zest of 1 orange
100ml water

And here’s the method:

Get your pot and put the pumpkin, sugar and zests in.
Close the lid and leave it overnight to let everything soften out.
The next day pour in the water and then set it on a low heat.
Stir infrequently.
When you see the sugar dissolving away put in the juices.
Crank the heat up and boil the mix.
After about 30 mins you’ll notice the mixture stops bubbling and will be noticeably thicker. Take it off the heat and let it settle.
When its cooled slightly put in jars that are warm and close.

The jam should keep for a year, but it won’t last long in any home it’s made in.