Pumpkin And Ginger Jam

Directions

1. 1
   Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
2. 2
   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.
3. 3
   Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
4. 4
   Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
5. 5
   Spoon the hot jam into sterilised jars and close immediately.