Don’t just carve those pumpkins this year, use every scrap of goodness and make this tasty Pumpkin Preserve so you can enjoy the bounty for longer.
Anyone who is well up on their jams, jellies and preserves will tell you that a preserve is something where the fruit is more whole than a mushier jam. I would of course agree with this but have you ever tried to ram a whole pumpkin into a jam jar?
Possibly not. Now I could have called this Hot’n’Spicy Pumpkin Jam but you know the whole PP thing really got to me, so it just had to be Pumpkin Preserve. Huge apologies to all you preserve purists out there.
This is a great way of using up that omnipresent pumpkin, and this way you get to have the damn thing taking over the pantry for months to come.
Aaaargh, there is just no escape from the dreaded pumpkin!
Ingredients for pumpkin preserve/jam
How to make pumpkin preserve/jam
Chop the pumpkin flesh and with the orange and lemon and all your spices simmer till that pumpkin is soft.
Then add the sugar and bring to the boil till you rerach the magic setting point (105C)
New to preserving? Then don’t panic, theck out these super easy articles and I’ll take you from zero to hero in the preserving biz in no time at all!
How much pumpkin jam will this make?
I got 4 medium sized jars from this recipe.
How long will pumpkin preserve keep?
This jam will keep for up to a year. Once opened store it in the fridge and use up your pumpkin preserve within a month.
How to serve pumpkin jam/preserve
I love this pumpkin preserve with cheese and crackers. Mixing sweet and savoury and cheese is sheer heaven to me.
Pumpkin jam is also great just as it is on toast or in scones. You can use it as a filling for a Victoria Sponge too.
Why not water it down just a little and use your pumpkin preserve as a glaze for turkey and meat when you are roasting them.
Looking for more pumpkin recipes? Then check these out before you go;
and why not check this out too
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- 750 g/1lb 11oz pumpkin
- 350 g/12oz oranges 2 medium sized oranges
- 350 g/12oz lemons 3 large lemons
- 40 g/1 1/2oz fresh ginger
- 1 red chilli pepper medium sized
- 700 g/1lb 9oz granulated sugar
- Cut the pumpkin into chunks and cut off the peel, now cut into pieces abour 2cm square and toss into a large pot/preserving pan.
- Slice the oranges and lemons into small pieces (peel and the inner flesh too) and add these to the pan.
- Cut the skin from the fresh ginger root and grate it into the pan. Now finely chop the chilli (remove the seeds, we don't want to go too over the top here) and toss this in too.
- Add 600ml/1 pint of water and bring this to the boil. Now lower the heat and let it simmer away for 40 minutes, or until all the citrus peel is very soft. The pumpkin will be really soft by then too.
- Add the sugar and stir until it has completely dissolved. Raise the heat and bring it to the boil and keep it bubbling madly until it has really thickened so that when you put a spoonful on a saucer and run your finger (let it cool first!) through it, you get a clear channel and it doesn't flow back together again.
- Spoon into sterilised jars and pop on the lid.