Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.71 Kcal (1083 kJ) | ||
| Calories from fat | 1.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 6.99mg | 0% | |
| Potassium | 1052.26mg | 22% | |
| Total Carbs | 66.51g | 22% | |
| Sugars | 50.74g | 203% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 65.9mg | 110% | |
| Iron | 2.8mg | 16% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 56.92 Kcal (238 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 1.54mg | 0% | |
| Potassium | 231.52mg | 22% | |
| Total Carbs | 14.63g | 22% | |
| Sugars | 11.16g | 203% | |
| Dietary Fiber | 0.99g | 18% | |
| Protein | 0.65g | 6% | |
| Vitamin C | 14.5mg | 110% | |
| Iron | 0.6mg | 16% | |
| Calcium | 16.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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