Pumpkin Jam
  • 1.8 kg (4 lb) pumpkin, peeled, seeded (you should have about 1.4 kg / 3 lb flesh) and cut into small chunks
  • 600 g (1 lb 5 oz / 3 cups) caster (superfine) sugar
  • ½ cinnamon stick
  • 250 ml (8½ fl oz/1 cup) water
  • 1 tablespoon freshly squeezed lemon juice
  1. Thoroughly clean 4 heatproof jars (including the lids) in hot soapy water, then place the jars in a low oven for 15 minutes.
  2. Place everything in a large saucepan with a lid, cover and simmer gently for about 45 minutes. Remove the lid and allow the liquid to reduce for about 1 hour. Take off the heat and mash the pumpkin until smooth, still in the pan. Return the pan to the heat and simmer until the jam is really thick, stirring every now and then to stop it sticking to the bottom of the saucepan. To test if the jam is ready, place a dollop of it onto a plate. If it weeps liquid, it needs to reduce further – the total cooking time required might be 2 hours or more.
  3. When ready, pour the jam into the clean jars. Seal, leave to cool, then store in a cool place out of direct sunlight for up to 2 months. Once opened, it will keep for several weeks in the fridge.
Recipe by The Taste Edit at https://thetasteedit.com/pumpkin-jam/