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Pumpkin Ginger Jam

Rated as 4 out of 5 Stars

"I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special."
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Ingredients

21 h 25 m servings 271
Original recipe yields 16 servings

Directions

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  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 and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

Nutrition Facts


Per Serving: 271 calories; 0.1 70.1 0.7 0 < 1 Full nutrition

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Reviews

Read all reviews 3
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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.

I have never thought of pumpkin jam, only pumpkin butter. This is both easy and delicious. I added extra ginger after reading the other review. I used it on pumpkin waffles and loved it. It is ...