Cut the pumpkin into slices, the chilies into half and ginger into small pieces. Cook for one hour over low heat.
Blend with a food processor until smooth. Now weight it and add sugar in the ratio of 1:4 (mine was 600g so I added 150g of sugar). Add lemon juice.
Cook 10 minutes and store in the fridge in jars.
Hot Pumpkin Jam
750g pumpkin
25g yellow hot chilies
1 piece of ginger 2-3 cm
150g sugar (see recipe)