Ingredients

1 kg pumpkin or squash - peeled flesh chopped into small pieces 2.2 lb
275 ml water 10 fluid oz
1 small stick cinnamon
2 tsp fresh ginger grated
1 tsp Pumpkin Pie Spice or Mixed Spice
8 tbsp lemon juice
1 kg jam sugar 2.2 lb

Instructions

Place the chopped pumpkin or squash into a large preserving pan. Add water, grated ginger and spices and bring to the boil.
Turn down the heat to a gentle simmer until the pumpkin is tender - about 30 to 40 minutes.
Remove the cinnamon stick from the pan and use a stick blender to puree the cooked pumpkin until smooth.
Keep the pureed pumpkin on a low heat, add the jam sugar and stir until the sugar has dissolved. Add the lemon juice and bring to a rolling boil.
Boil for about 5 to 8 minutes until you have reached setting point. Setting point is reached when the jam thermometer reaches 104℃ or 220F.
Alternatively, use the wrinkle test: Remove your pan from the heat and test for setting point by dropping a little jam onto a cold saucer, return to the fridge and leave to cool for a minute. Push the jam gently with your fingertip, if the jam crinkles, setting point has been reached. If not, reboil for a couple of minutes and repeat until setting point is reached.
Seal the jars as quickly as possible and store in a cool dark place and use within 12 months.
Notes
The recipe makes approximately enough to fill 4 x 350g jars. Serving size is based on one tablespoon ( approx 20 g )
I like to sterilise jam jars in the microwave.
Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power.
Remember the jars will be very hot, so remove with care.
Always sterilise more jars than you think you will need.

jan's canning