Pumpkin and ginger jam
Hello everyone!
Today I want to talk about a tasty recipe with autumn flavors: pumpkin and ginger jam.
Needless to say, this is a particular jam, with a sweet and pungent taste, and above all the innumerable benefits!
Pumpkin
is a truly exceptional food, low in calories, rich in vitamins and very useful for reducing free radicals and promoting intestinal regularity. Ginger 
is an excellent remedy against nausea and poor digestion, keeps blood sugar and cholesterol at bay, helps the immune system and is perfect to combat sore throats and colds!
So I thought that a recipe based on these two ingredients could be a great ally to meet the cold winter days!
READ ALSO: A recipe in a jar:spelled soup
Difficulty:
Time:
Cost:
Ingredients (for 4 jars of 150gr):
METHOD:
And here is ready the jam to give to friends who love breakfast and snack with an extra sprint!
I hope you enjoyed this gift idea, let me know if you tried to make it!
Today I want to talk about a tasty recipe with autumn flavors: pumpkin and ginger jam.
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Found on blog.giallozafferano.it
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Needless to say, this is a particular jam, with a sweet and pungent taste, and above all the innumerable benefits!
Pumpkin
is a truly exceptional food, low in calories, rich in vitamins and very useful for reducing free radicals and promoting intestinal regularity. Ginger is an excellent remedy against nausea and poor digestion, keeps blood sugar and cholesterol at bay, helps the immune system and is perfect to combat sore throats and colds!So I thought that a recipe based on these two ingredients could be a great ally to meet the cold winter days!
READ ALSO: A recipe in a jar:spelled soup
Difficulty:
Time:
Cost:
Ingredients (for 4 jars of 150gr):
- 500 gr of cooked pumpkin pulp (about 1 kg of the raw one)
- 350 gr of caster sugar
- 100 ml of water
- 2 teaspoons of ginger powder
- 1 organic lemon
METHOD:
- Clean the pumpkin by removing the peel and seeds.
- Place the pumpkin cut into pieces on a baking sheet lined with baking paper and cook at 180 ° C for half an hour.
- While the pumpkin is in the oven, sterilize the jars.
- Once cooked, take the pumpkin and put it in a pot with ginger powder, lemon zest and juice, water and sugar.
- Cook for 30 minutes over low heat, stirring occasionally so as not to make the pumpkin stick to the pot.
- Once finished, whisk everything with a dipping mixer and cook again for about 15 minutes.
- The jam will be ready when you realize that taking a little 'with a teaspoon will remain attached, but not too much. It will become firmer by cooling down!
- Transfer the jam into the previously sterilized jars by filling them up to half a centimeter from the edge, and then close them.
- Apply a label with the ingredients of jam to each jar.
- Let them cool upside down in the dark and after 10 days you can give the jam for consumption!
And here is ready the jam to give to friends who love breakfast and snack with an extra sprint!
I hope you enjoyed this gift idea, let me know if you tried to make it!
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