Ingredients21 h 25 m servings 271
- Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
- Place unpeeled lemon wedges in a food processor; puree until smooth.
- 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.
- Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.
Per Serving: 271 calories; 0.1 70.1 0.7 0 < 1 Full nutrition
ReviewsRead all reviews 3
It was easy to make, it tastes good but I thought it tasted more lemon ginger than pumpkin I do wish they would have posted how many jars to use and how many cups of chopped pumpkin. My batch ma...
very easy to do. I added a hint of nutmeg and it tasted even better. This recipe is a keeper, for sure.