Pumpkin Jam
photo by Lisa Clarice
- Ready In:
- 3hrs
- Ingredients:
- 9
- Yields:
-
8 oz. jars
- Serves:
- 8
ingredients
- 6 cups pumpkin (use 5 small sugar pumpkins or canned)
- 2 cups apple cider
- 1⁄4 cup lemon juice
- 2 cups sugar
- 2 teaspoons vanilla extract
- 3 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 1⁄4 teaspoon nutmeg
- 3 teaspoons pectin (if using Pomona, use 2 tsp. calcium water)
directions
- 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.
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RECIPE SUBMITTED BY
I live in Santa Cruz, California and I really love to bake. Over the last few years, I've focused my cooking and baking on using organic ingredients, less sugar, and whole wheat grains. What a fun transformation!
I am also having a lot of fun turning my recipes into true "vegan" options, which often means healthier baking and cooking! I am not vegan, but I love offering the option.
Give my recipes a try and let me know what you think. Thanks!