Recipe by Lisa Clarice
This pumpkin jam, aka. pumpkin butter, is easy to make and really delicious. I only make it when sugar pumpkins are in season so I can use fresh pumpkin. Canned pumpkin is okay too. This is a jam recipe so perfect for gifts during the holidays. Use it just like jam on toast, scones, biscuits, and with cheese and crackers. If you like a little more spice, add in more cinnamon and nutmeg!
Top Review by Marlene B.
This recipe is not safe to can! Pureed vegetables, especially pumpkin, squash, and sweet potatoes can be safely canned, according to USDA canning safety guidelines. Please see: http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-74.pdf for more info.<br/><br/>Please store in fridge or freezer.
- 1419.54 ml pumpkin (use 5 small sugar pumpkins or canned)
- 473.18 ml apple cider
- 59.14 ml lemon juice
- 473.18 ml sugar
- 9.85 ml vanilla extract
- 14.78 ml cinnamon
- 4.92 ml pumpkin spice
- 1.23 ml nutmeg
- 14.78 ml pectin (if using Pomona, use 2 tsp. calcium water)
Directions See How It's Made
- 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.