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Ginger Pumpkin Jam

This spicy pumpkin jam is perfect for tarts and pies or slathered on toast in the morning.


2 pounds peeled and seeded sugar pie pumpkin, cut into small cubes
5 ¼ cups white sugar
1 lemon, cut into wedges and seeded
1 (2-inch) piece fresh ginger, peeled and grated
1 tablespoon cinnamon


  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, ginger, and cinnamon.
  4. Bring to a rolling boil; cook, stirring frequently, until the pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
  5. 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.