1/1 Photo of Pumpkin Jam
Lisa Clarice's Note:
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!
My Private Note
Units: US | Metric
- 1If using fresh pumpkin, cut in half, take out seeds, and roast until tender.
- 2Once cooled, puree roasted pumpkin until smooth and then add six cups to large pan over medium/high heat.
- 3Next add apple cider, lemon, vanilla, and spices. Mix well.
- 4Bring mixture to light boil and reduce heat to medium temperature Stirring often so the bottom doesn't burn.
- 5Place dry pectin in the 2 cups of sugar and mix.
- 6Add sugar/pectin to pumpkin mixture and let cook for about an hour.
- 7Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 9 half-pint 8 oz. jars.
- 8Wipe rims clean and screw on 2-piece lids.
- 9Submerge 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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Nutritional Facts for Pumpkin Jam
Serving Size: 1 (208 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 230.8
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 13.8 mg
- Total Carbohydrate 59.1 g
- Dietary Fiber 1.1 g
- Sugars 51.4 g
- Protein 0.9 g