Gingery Vanilla Pumpkin Jam

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper or baking mat.
2. Cut your pumpkin in half crosswise, leaving the seeds intact. Place them on the baking sheet cut side down and bake until tender (test by inserting a knife and it should go in effortlessly), 30 to 40 minutes depending on the squash. Transfer the pan onto a wire rack and flip the squash over cool until you can safely handle it.
3. Scoop and discard the seeds. Place a bowl on a scale and scoop the pumpkins flesh into the bowl. Depending on the weight you will need 50% of that weight in granulated sugar (that’s technically less sugar than a traditional jam but I prefer it less sweet and just plan to use it more quickly). For example, if you have 1000g of pumpkin, use 500g granulated sugar.
4. In a pot, mix to combine the pumpkin, sugar, 1” chunk of ginger minced, 1 pod worth of vanilla beans (or 2 teaspoons vanilla extract/paste), juice of 1 lemon, and 1 teaspoon of kosher salt. Cook over medium low heat while stirring continuously until thick and jammy, 8 to 10 minutes.
5. Allow the jam to fully cool before storing in a jar or airtight container. Store in the fridge for up to 2 weeks.