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Zucca Ginger Jam


2 pounds Zucca Mantovana pumpkin, peeled, seeded and cut into small cubes
5 ¼ cups white sugar
1 lemon, juiced and zested
1 orange, juiced and zested
1 (2-inch) piece fresh ginger, peeled and grated
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg


  1. Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
  2. Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and orange juices and zest, ginger and cinnamon. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Smash the pumpkin with a wooden spoon, or if you want a very smooth jam, use a blender.
  3. 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.