Recipe Details
Ingredients
-
2poundspeeled and seeded pumpkin, cut into small cubes
-
5 ¼cupswhite sugar
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1lemon, cut into wedges and seeded
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1(2 inch) piecefresh ginger, peeled and grated
Cooking Directions
-
Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
-
Place unpeeled lemon wedges in a food processor; purée 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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories271 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 1mg |
0% |
| Total Carbohydrate 70g |
25% |
| Dietary Fiber 1g |
2% |
| Total Sugars 66g |
|
| Protein 1g |
1% |
| Vitamin C 10mg |
11% |
| Calcium 17mg |
1% |
| Iron 1mg |
3% |
| Potassium 207mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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