Peel pumpkin and remove seeds. Weigh out 1 kg of pumpkin flesh. Dice into small cubes. Place the pumpkin with the sugar in a saucepan and stir well. Cover with plastic wrap and let sit overnight at room temperature.
Cut lemon into segments and remove seeds. Puree the lemon, including peel, in a food processor.
Place the saucepan with the pumpkin over high heat and stir in the lemon and ginger.
Bring to a rolling boil and cook 30 minutes, stirring frequently. Mash to desired consistency, or keep chunky. Ladle hot jam into hot sterilised jars and seal.
This is a very good jam you may not think it will work but it's great!! make sure you take the time and cut up pumpkin all into small bits and use good ginger and processor it well (smooth) well worth the try Chardine - 29 Apr 2016