A great way to use your pumpkin from you Halloween lantern-making. This is still a great jam today since we first published it in Woman’s Weekly in October 1926.

Pumpkin preserve

Makes: 3 jars
Prep time: 30 mins
Cooking time: 24 hrs 20 mins
Total time: 24 hrs 50 mins
Skill level: Easy peasy
Costs:Cheap as chips


    • 1 pumpkin (or butternut squash), peeled, deseeded and chopped into fairly small cubes to each 500g (1lb) prepared pumpkin/squash add:
    • 500g (1lb) granulated sugar
    • 30g (1oz) fresh root ginger, peeled and grated
    • Zest and juice of 1 large lemon


    1. Weigh the prepared pumpkin, put into a large bowl and add the sugar. Leave for about 24 hrs.
    2. Put the pumpkin into a preserving pan. Add the grated ginger straight into the mixture and the strained lemon juice. (Set aside the zest for later.)
    3. Cook slowly over a low heat until the sugar dissolves, then bring to the boil. Add the lemon zest and boil until it reaches setting point. It may take about 15-20 mins.
    4. Leave the preserve for 20-30 mins before potting into warm, sterilised jars, seal and label. Serve with toast or on teacakes