Pumpkin Jelly
1 medium sized pumpkin
4 1/2 cups sugar
1 orange
2 lemons
1 heaped tablespoon bruised ginger
Directions
- Peel the pumpkin if necessary and remove the seeds from the flesh.
- Cut the flesh into dice.
- Put the grated rinds and juice of the orange and lemons into a large pan.
- Add the pumpkin, sugar and the ginger tied in a muslin bag and leave overnight.
- Pour off the excess juice and discard.
- Bring the pumpkin flesh, ginger and sugar mixture to the boil, and simmer for about 1 to 1 1/4 hours (remove ginger after 20 minutes or so) or until the pulp becomes almost transparent and the syrup quickly sets when tested on a cold plate.
- Leave to cool, then put into jars.
