Pumpkin and ginger jam: Felice Ben-essere’s recipe

Pumpkin and ginger jam: Felice Ben-essere’s recipe

This delicious pumpkin and ginger jam is a gift from Patty, author of the facebook page Le Ricette di Felice Ben-Being that I invite you to follow. The photo of her is of her. If you like the recipe, in addition to following Patty’s page, I also recommend that you check out her veggie burgers here. 

Pumpkin and Ginger Jam
Author:  Patty from Happy Well-Being’s Recipes
Type of recipe:  jams
It is an ideal jam both to be consumed as it is, on wholemeal bread, and to be paired with cheeses for example at dinner. Once opened, it can be kept in the fridge and should be consumed within a week.
  • – 400 gr of pumpkin
  • – 1 teaspoon of grated fresh ginger
  • – 3 cloves
  • – 50 grams of Mascobado brown sugar
  • – 1 vanilla pod
  1. Cut the pumpkin into very small cubes and put them on the fire with 150 ml of water, the brown Mascobado sugar, the cloves and the seeds of the vanilla pod. Cook over low heat until the pumpkin becomes the consistency of a puree, adding a little water only if necessary, this depends on the type of pumpkin used and the water it contains.
  2. Then transfer the jam into the still boiling jars and close the jars. Turn them over to create the vacuum until they are completely cooled

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