Pumpkin Jam - Don't throw away your carvings!

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Ingredients:

1 Kg pumpkin, cooked and pureed
2 lemons ( juice and grated rind)
500g caster sugar

Preparation

Slice a medium sized pumpkin in two  then lie it onto an oven tray lined with baking paper. 

Bake the pumpkin at 180C for 45 minutes or until tender. 

Let it cool  then scoop the flesh out. 

If you are carving a pumpkin for Halloween, just reserve the  carved pulp then cook it in a saucepan over a medium heat until it is well cooked( approximatively 30 mins). 

Mix pumpkin puree, sugar and lemon juice and  rind in a saucepan and cook over medium heat. Bring to the boil, bring down the heat to the minimum and cook for 15 to 20 minutes, and continue to simmer until the mixture is thick enough to coat the back of a spoon.

Remove from heat. Pour into sterilised jars, label and seal.