MY WELCOME TO MAINE FALL PUMPKIN JAM
This recipe is for canning. I adore anything to do with pumpkin sweet or savory. Pumpkin soup, puree, pumpkin pie, pumpkin cakes and breads. This is all about New England and what a Maine fall is to me. I prefer the smaller "sugar pumpkins" or the "milk/cheese pumpkin" which has a white-ish peel. I do recommend using the fresh pumpkin. You can do anything with this from spreading on toast to replacing canned pumpkin in sweet recipes. Try on a hot scone,Mmm!
Provided by Hajar Elizabeth
Categories Vegetable
Time 2h40m
Yield 8 8oz Jar, 128 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh pumpkin, peel, remove seeds, cut into 2-3" chunks and place in large pot with enough water to prevent scorching. I use approximately 1/2 cup of water.
- When soft, mash and sieve pumpkin to make a puree of the pumpkin.
- If watery, gently simmer to evaporate much of this water. Add sugar and allow to stand for 12 hours. Cut apricots into eighths, approximately the size of your raisins.
- Add raisins, apricots lemon juice, and spices to pumpkin which has stood with sugar.
- Cook slowly on medium heat until the mixture is thickened. Seal, and process in boiling water bath 10 minutes.
Nutrition Facts : Calories 58.6, Fat 0.1, Sodium 1.1, Carbohydrate 15.2, Fiber 0.5, Sugar 13.1, Protein 0.4
PUMPKIN JAM
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!
Provided by Lisa Clarice
Categories Low Protein
Time 3h
Yield 8 oz. jars, 8 serving(s)
Number Of Ingredients 9
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 PIE PANCAKES
A personal favorite of mine to make on a chilly autumn day. They really have a nice pumpkin taste, and it uses a whole can of pumpkin, which makes it perfect for freezing.
Provided by Sierra Silver
Categories Breakfast
Time 50m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
- In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
- Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea).
- Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
- Flip, and allow to cook for two more minutes.
Nutrition Facts : Calories 376.7, Fat 11.6, SaturatedFat 2.4, Cholesterol 6.5, Sodium 460.8, Carbohydrate 60.2, Fiber 4.2, Sugar 17.3, Protein 9.4
BAGHDADI PUMPKIN JAM
In the fall I start looking for as many ways as possible to use pumpkin. This is adapted from "The Book of Jewish Food" by Claudia Roden. All measurements are relative to the amount of pumpkin you choose to use -- you will need a kitchen scale.
Provided by Susiecat too
Categories Vegetable
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Peel the pumpkin and removed the seeds and stringy bits, then weigh it.
- Next grate or shred it in a food processor.
- Put it in a bowl with half its weight of sugar and mix well.
- Leave it for at least an hour so that all the juices will be drawn out by the sugar.
- Put the pumpkin mix with all the juices into a pan and cook for about 10 minutes, or until very soft.
- Add 1/2 - 1 tablespoons of orange-blossom water for each pound (500g) of raw pumpkin used.
- Mix in 1 tsp ground cardamom per pound of pumpkin.
- Serve sprinkled with chopped pistachios, accompanied by yogurt cheese or mascarpone.
Nutrition Facts :
PUMPKIN JAM
Make and share this Pumpkin Jam recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 40m
Yield 3 pints.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 2451.4, Fat 0.6, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 640.6, Fiber 11, Sugar 620.6, Protein 3.4
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