Ingredients
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2 pounds peeled and seeded pumpkin, cut into small cubes
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5 ¼ cups white sugar
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1 lemon, cut into wedges and seeded
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1 (2 inch) piece fresh ginger, peeled and grated
Directions
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Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
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Place unpeeled lemon wedges in a food processor; purée until smooth.
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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 (per serving)
271 | Calories |
0g | Fat |
70g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 271 | |
% 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.