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Team AckoFeb 8, 2024
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Pumpkins are extremely low in cholestrol and high in saturated fat and vitamin E among other valuable nutrients. This Pumpkin Ginger Jam is a healthy treat for your cutie pie.
Contents
2 pounds peeled and seeded pumpkin cut into small cubes, 5¼ cups white sugar,1 lemon, cut into wedges and seeded, 1 (2 inch) piece fresh ginger peeled and grated
1. Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
2. Place unpeeled lemon wedges in a food processor; puree until smooth.
3. Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
4. Bring a large pot of water to a boil. Add jars and lids; boil until sterilized, at least 5 minutes. Pack pumpkin mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Store in a cool, dark area. Serve it with bread to your cutie pie.
Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.
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