Pumpkin Ginger Jam

In a large, heavy-bottomed saucepan, combine the cubed pumpkin and sugar. Stir well to ensure the pumpkin is coated. Cover the saucepan and let the mixture stand at room temperature for at least 8 hours, or preferably overnight. (8-12 hours)

Place the unpeeled lemon wedges in a food processor or blender. Process until completely smooth, forming a lemon puree. (5 minutes)

Place the pumpkin and sugar mixture over medium-high heat. Stir in the lemon puree and grated ginger. Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Reduce heat slightly to maintain a steady boil and cook, stirring frequently, until the pumpkin becomes translucent but still holds its shape. This should take approximately 30 minutes. For a smoother jam, mash the mixture to your desired consistency during the last 10 minutes of cooking.

While the jam is cooking, prepare your canning jars. Bring a large pot of water to a boil. Submerge clean jars and lids in the boiling water for 5 minutes to sterilize them. Remove the jars and lids carefully and set them on a clean towel to dry.

Carefully pack the hot pumpkin jam into the sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars clean, then place the sterilized lids on top and screw on the bands until fingertip tight.

Let the jars cool completely at room temperature. As they cool, you should hear a popping sound as the lids seal. Check the seal by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly. Refrigerate and use within a month. (2 hours)