Pumpkin Jam Recipes

PUMPKIN JAM

Steps:

• Combine pumpkin puree, orange juices, spices, and sugar in a medium saucepan. Cook over high heat until the mixture begins to boil. Continue to cook while stirring constantly for 10 minutes or until thickened. Transfer to sterile glass jars, seal and refrigerate until ready to serve.

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.

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.

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.