Sweet lemon pumpkin jam


Well-known member
1 kg pumpkin
500 grams lemons
900 grams sugar

Peel and cut the pumpkin and lemons. Bring to a boil in a saucepan. Simmer over low heat for half an hour. Add the sugar and bring to a boil again. Puree as hot as possible. Heat the mixture, place to the clean, hot jars. (I sometimes also freeze it.)

You can use this jam for filled biscuits or with toast. Or with porridge or...


Well-known member
Here is another version:

Ginger Pumpkin Jam


1 kg of chopped pumpkin pulp
50-70 grams of fresh ginger, grated
1 lemon
200 ml of water
500 g of jam sugar with pectin

Wash and dry the lemon and grate the yellow part of the shell. Scrape the white vessel shell and get rid of it. Cut the lemon flesh a bit smaller pieces.

Put the pumpkin, water, lemon flesh and grated ginger in a large pan and cook over low heat under the lid, until the pumpkin is soft. This takes 1/2 to 1 hours. Pieces of the pumpkin is worth a stab at the fork. Cook for a further 5-10 minutes without a lid.

Puree mixture.

Add the jam sugar and 1 grated lemon rind and cook for another 10 minutes. Spoon the jam into clean, hot jars.

Source: http://pastanjauhantaa.blogspot.fi/2008/11/raikas-kurpitsa-inkivrihillo.html