Pumpkin Jam Food

PUMPKIN JAM

Pumpkin Jam image

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

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)

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 JAM

Pumpkin Jam image

Make and share this Pumpkin Jam recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 40m

Yield 3 pints.

Number Of Ingredients 4

Ingredients

1 medium pumpkin
4 lbs sugar
4 lemons
4 oranges

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

PUMPKIN GINGER JAM

Pumpkin Ginger Jam image

I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.

Provided by tatjanasok

Categories Jams and Jellies

Time 21h25m

Yield 16

Number Of Ingredients 4

Ingredients

2 pounds peeled and seeded pumpkin, cut into small cubes
5 ¼ cups white sugar
1 lemon, cut into wedges and seeded
1 (2 inch) piece fresh ginger, peeled and grated

Steps:

Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
Place unpeeled lemon wedges in a food processor; puree until smooth.
Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g

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