Confiture de Potiron au Gingembre (Pumpkin and Ginger Preserve)
Confiture de Potiron au Gingembre (Pumpkin and Ginger Preserve) is a traditional Senegalese recipe for a classic preserve or jam made from pumpkin flesh cooked in sweetened citrus juice with ginger that makes an excellent breakfast spread. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Pumpkin and Ginger Preserve (Confiture de Potiron au Gingembre).
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Ingredients:
5kg pumpkin
3.5kg sugar
finely-pared zest of 3 lemons
juice of 3 lemons
finely-pared zest of 3 oranges
juice of 3 oranges
4 tbsp freshly-grated ginger
Method:
Cut the pumpkin into slices. Remove the seeds and peel the slices then cut the flesh into 3cm cubes.
Use a sharp knife to shred the orange and lemon zests as finely as you can. Place the shredded zests in a saucepan, cover with cold water then bring to a boil and blanch for 5 minutes. Drain and separate the shreds.
Combine the sugar and citrus juice in a large pot. Cover and cook gently over low heat until the sugar dissolves to a thick sugar. A the pumpkin pieces, zests and grated ginger.
Cook, stirring occasionally, for about 25 minutes, or until the pumpkin pieces are tender. At this point, remove the pumpkin pieces with a slotted spoon and set aside to drain in a metal sieve.
Cook the syrup until thickened, then divide the pumpkin pieces between cleaned, sterilized and warmed jam jars. Pour over the syrup then close and secure the lids. Set aside until cooled then label and store.
This would make an interesting and unusual preserve for Halloween.
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