Pumpkin Jam

Recipe by Lisa Clarice
READY IN: 3hrs
SERVES: 8
YIELD: 8 oz. jars
UNITS: US

INGREDIENTS

Nutrition
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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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