PUMPKIN & GINGER JAM

MAKES 5-6 SMALL JARS / PREPARATION 20 MINUTES / COOKING 20-30 MINUTES

This pumpkin jam, inspired by a recipe by Hugh Fearnley-whittingstall, tastes like a mild marmalade and is amazing served on hot buttered toast. Start this recipe the night before. 1kg peeled & seeded pumpkin, finely diced 150g crystallised ginger, roughly chopped 1 tablespoon finely grated fresh ginger 900g raw sugar juice & finely grated zest of 1 orange juice & finely grated zest of 1 lemon

Combine all the ingredients in a large shallow saucepan, mix well, cover and leave overnight on the counter.

The following day, heat the oven to 120℃. Clean 6 small, lidded glass jars in hot soapy water, rinse then place the jars into the oven to sterilise for 30 minutes. Place lids in a heatproof bowl, pour over boiling water and set aside for 5 minutes. Put a small plate into the freezer.

Heat the saucepan over a medium heat, stirring often until the sugar has completely melted. Increase the heat and bring up to the boil, reduce to a steady simmer and cook for 20-30 minutes, stirring occasionally. When it starts to look thick and the bubbles change from small and rapid to big and more pronounced, test to see if the jam is set. To do this, remove the plate from the freezer, spoon a little jam onto it, run your finger through the middle and if a trail remains your jam is ready. If not, continue cooking for a further 5-10 minutes, rechecking with the cold plate until set.

Remove the jars from the oven and carefully ladle the jam into them, allowing 1cm of space at the top of each jar. Screw on the lids immediately and set aside to cool. Store unopened jam in a dark pantry for up to 12 months. Once open, store in the fridge and use within a month. Note: The lids will suck down as the jam cools; store any that don’t in the fridge and use within a month.