Baked Pumpkin Jam With Cinnamon And Ginger Recipes

Steps:

• Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
• Place unpeeled lemon wedges in a food processor; puree until smooth.
• Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
• Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

Steps:

• 1. Heat the oven to 325 degrees. 2. In a medium, heavy-bottom fry pan heated over medium heat, add the olive oil and onion. Gently cook until the onion caramelizes, about 20 minutes, stirring frequently. Stir in the sugar and continue to cook until the sugar dissolves. Stir in the cinnamon, ginger and thyme sprigs. Finally, stir in the chopped pumpkin. 3. Place the pumpkin mixture in a 13-by-9-inch baking dish. Bake the pumpkin until it is tender and slightly caramelized, 45 to 50 minutes, stirring every 15 minutes. Remove and discard the thyme sprigs. 4. While the pumpkin is baking, prepare the couscous according to the manufacturer's instructions. 5. To serve, mound the couscous in the center of a large platter and garnish with the pumpkin. Each of 8 servings: 313 calories; 8 grams protein; 62 grams carbohydrates; 3 grams fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 7 mg. sodium.

Steps:

• Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
• Place pumpkin, water, lemon flesh and grated ginger into a heavy-bottomed saucepan and cook on a low heat, covered, until the pumpkin flesh is softened. Remove the lid for the last 5 to 10 minutes, so the extra moisture could evaporate.
• Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
• Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
• Spoon the hot jam into sterilised jars and close immediately.