Spicy Portuguese Pumpkin Jam

From a little lady who sold Jams and Chutneys at a local bake stall - very different from any other Jam I have tried. I am keeping it here for safe keeping, I am eager to try this one. The spices can be altered to suit your taste, or use a little of everything!

• Ready In: 1 hr 10 mins
• Yields: 2 1/2 litres

Ingredients

• 1 1⁄2 kg pumpkin, dice (weight after peeling and deseeded)
• 1 1⁄2 kg white sugar
• 2  teaspoons  grated lemon rind
• 1⁄3 cup fresh lemon juice
• 1 1⁄2 tablespoons  chopped fresh ginger (OR ground cinnamon and cardamon)

Directions

1. Just cook the pumpkin (on the stove or in the microwave) with 1/2 cup water until cooked. Do not drain the liquid.
2. Add the sugar and stir over a gentle heat until the sugar has dissolved (about 3-5 minutes).
3. Add the remaining ingredients and boil until thick and glossy (about 20 minutes).
4. Pour into steralised jars and seal while hot.
5. Store in the cupboard for 6 months and keep in the fridge once opened.