This jam, made by simmering pumpkin with ginger, cinnamon, and cloves, brings Ethiopian-style spicing to the jar. The depth of the warm spices balances the pumpkin’s natural sweetness.
Peel and seed the pumpkin, then cut it into small cubes.
Put the pumpkin cubes, sugar, ginger, cinnamon stick, cloves, and lemon juice in a pot and bring to a boil. Once boiling, reduce the heat and cook for 30 minutes, stirring occasionally, until the pumpkin breaks down and the mixture thickens.
Remove the cinnamon stick and cloves, then fill clean jars with the mixture while it is hot.
Cutting the pumpkin into small cubes shortens the boiling time and helps it cook more evenly. Stay by the pot as it simmers; the thickening mixture can stick to the bottom.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
