Pumpkin Ginger Jam

Dice the pumpkin flesh and pour into a large saucepan with the multivitamin juice.Cook for 15-20 minutes, stirring constantly, then puree (blender). Add the grated ginger, grated lemon peel and juice of the lemons and the preserving sugar and continue to simmer. Test the jelly and pour the hot mixture into jars. Close the jars tightly. Invert jars for about 5 minutes – this will vacuum seal the jam and prevent mold. Let cool and store.Serving tip: Nicely decorated, a jar of homemade jam is always a nice gift.

Preparation Tip:

Since ancient times, the powdered ginger root is added to many dishes as a stomach stimulant. The tolerance is very good. For diet food for stomach patients and pregnant women is advised to use sparingly.Shelf life: 6 months

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