Jams & preserves
Pumpkin and ginger jam
Autumnal pumpkin jam with a spicy touch.
VegetarianVeganGluten-free
Ingredients
- 700 g pumpkin, peeled and deseeded
- 300 g sugar
- The juice of 1 lemon
- 1 piece of fresh ginger
- 1 cinnamon stick
Step-by-step
Using a different robot? Switch it here:
- Put the ginger in the mixing bowl and chop 4 sec/speed 7.
- Add the chopped pumpkin and chop 5 sec/speed 5.
- Add the sugar, lemon juice and cinnamon, mix 5 sec/speed 3.
- Place the basket on the lid to prevent splashes.
- Set 30 min/Varoma/speed 1 without the measuring cup to evaporate.
- Remove the cinnamon and blend 30 sec/speed 5 for a fine texture.
- Pack hot into sterilized jars and seal under vacuum.
Tips
- The ginger adds a spicy note that balances the sweetness.
- Store in a cool, dark place for up to 6 months.
- Perfect with creamy cheeses and rye bread.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
