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Pumpkin-Orange Jam

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1 lb (500 g) seeded, peeled pumpkin or squash (about 4 cups/1 l grated)
2 oranges (about 1 cups/375 ml, peeled and sectioned)
3 or 4 pieces orange zest
4 tsp (20 ml/10 g) fresh ginger
3 tsp Pectin mixed with 1 cups sugar, or 1 cups gelling sugar 3:1
3 tsp (15 ml) calcium water
3 cups (750 ml) orange juice
3 tbsp (45 ml) orange liqueur or rum


Finely grate pumpkin. In a large saucepan, com­bine with orange sections, their juice and fairly large pieces of zest, scraped off with a vegetable peeler. Peel and finely grate ginger and combine. Stir in the sugar and pectin and calcium water. Leave the mixture to render its juices for 30 Minutes.

Mix in the orange juice and bring to a boil. Cook on medium heat for 5 minutes, stir­ring often. Remove orange zest and stir in the liqueur. Fill sterile jars with hot jam and seal with two-part preserving lids. Stand the jars upside down for 15 minutes, then turn upright and allow to cool. 

TIP: Soak cup (125 ml) currants for 20 minutes, drizzle with orange liqueur or orange flower water, and add to the jam before cooking.

Per jar: approx. 310 calories
1 g protein, 0 g fat, 73 g carbohydrates

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