My Welcome To Maine Fall Pumpkin Jam Recipes

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

MY WELCOME TO MAINE FALL PUMPKIN JAM

My Welcome to Maine Fall Pumpkin Jam image

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

Ingredients

5 lbs fresh pumpkin or 5 lbs canned pumpkin
1 lb dried apricot
1 lb seedless raisin
2 1/2 lbs sugar
2 tablespoons lemon juice
2 tablespoons pumpkin pie spice
1 tablespoon ground ginger

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 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 Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

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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