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Pumpkin & Ginger Jam with crumpets and pumpkins.
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5 from 13 votes

Pumpkin & Ginger Jam

Pumpkin & Ginger Jam is unusual as it’s flavour leans more towards marmalade than jam due to the ginger and lemon but there is also the subtle sweetness of pumpkin shining through. This is the perfect breakfast preserve.
Course Breakfast
Cuisine Portuguese
Keyword jam, no pectin, pumpkin
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 large jars
Author Camilla Hawkins


  • 1 small pumpkin mine weighed 1.4 kg with some left over
  • 1 kg (5 cups) granulated sugar
  • 75 g (1/2 generous cup pre chopping) crystallised ginger very finely diced
  • 2 small lemons quartered (remove any loose pips)


  • Place 2 saucers in the freezer (for testing set).
  • Prepare the pumpkin by cutting into quarters and scraping out the seeds.
  • Then slice into wedges and either peel or slice off the skin like you would prepare a melon. (I found the latter method far quicker).
  • Chop the pumpkin flesh into 1 – 2 cm pieces and weigh out 1 kg (8 cups).
  • Place pumpkin in a preserving pan or similar and just cover with boiling water.
  • Bring to the boil and boil under a lid for 20 – 25 mins or until the pumpkin is easily squashed with a wooden spoon.
  • Drain and then mash with a potato masher (or blend if you prefer a smooth jam).
  • Add the lemon quarters, crystallised ginger and sugar.
  • Place on a low heat and stir with a wooden spoon until the sugar has dissolved (do not simmer).
  • Turn up the heat and bring to a rolling boil (it won’t froth up like jam usually does).
  • Time for 10 minutes, stirring constantly.
  • Then remove from heat and place a few drops on a chilled saucer.
  • Place saucer in the fridge for 30 seconds.
  • Push you finger through the jam and if it forms a crinkle and is tacky then it’s ready, if not continue boiling for 2 minutes at a time and repeat test.
  • Squeeze the juice out of the lemon quarters with a wooden spoon and then remove from the pan (remove any escaped seeds too).
  • Pot up into hot sterilised jars (makes just over 1 ltr which is 2 large jars plus a bit for tasting).
  • Place lids on immediately.
  • Ready to eat when cool although the flavours will mature on keeping.
  • Store in a cool dark place and once opened keep in fridge and eat within 2 – 3 months.



Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.