Baghdadi Pumpkin Jam Recipes

PUMPKIN JAM

Steps:

• If using fresh pumpkin, cut in half, take out seeds, and roast until tender.
• Once cooled, puree roasted pumpkin until smooth and then add six cups to large pan over medium/high heat.
• Next add apple cider, lemon, vanilla, and spices. Mix well.
• Bring mixture to light boil and reduce heat to medium temperature Stirring often so the bottom doesn't burn.
• Place dry pectin in the 2 cups of sugar and mix.
• Add sugar/pectin to pumpkin mixture and let cook for about an hour.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 9 half-pint 8 oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

BAGHDADI PUMPKIN JAM

Steps:

• Peel the pumpkin and removed the seeds and stringy bits, then weigh it.
• Next grate or shred it in a food processor.
• Put it in a bowl with half its weight of sugar and mix well.
• Leave it for at least an hour so that all the juices will be drawn out by the sugar.
• Put the pumpkin mix with all the juices into a pan and cook for about 10 minutes, or until very soft.
• Add 1/2 - 1 tablespoons of orange-blossom water for each pound (500g) of raw pumpkin used.
• Mix in 1 tsp ground cardamom per pound of pumpkin.
• Serve sprinkled with chopped pistachios, accompanied by yogurt cheese or mascarpone.

MY WELCOME TO MAINE FALL PUMPKIN JAM

Steps:

• If using fresh pumpkin, peel, remove seeds, cut into 2-3" chunks and place in large pot with enough water to prevent scorching. I use approximately 1/2 cup of water.
• When soft, mash and sieve pumpkin to make a puree of the pumpkin.
• If watery, gently simmer to evaporate much of this water. Add sugar and allow to stand for 12 hours. Cut apricots into eighths, approximately the size of your raisins.
• Add raisins, apricots lemon juice, and spices to pumpkin which has stood with sugar.
• Cook slowly on medium heat until the mixture is thickened. Seal, and process in boiling water bath 10 minutes.

DRIED APRICOT AND PUMPKIN JAM

Steps:

• Soak the apricots overnight in 500 ml of water.
• The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice.
• Pour in the soaked apricots and water and cook for a further 10 minutes.
• Add the sugar and bring to the boil again, stirring until the sugar is dissolved.
• Bottle and seal.

PUMPKIN GINGER JAM

Steps:

• Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
• Place unpeeled lemon wedges in a food processor; puree until smooth.
• Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
• Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

PUMPKIN JAM

Steps:

• Cut up and dice 1 medium pumpkin.
• For 2 bowls of pumpkin use 1 bowl of sugar.
• Cut up 4 lemons and 4 oranges.
• Combine pumpkin, lemon and orange and cover with the sugar.
• Let stand over night.
• Next day, mix well and cook until pumpkin is clear.
• Pack in sterile jars and seal immediately.