Pumpkin Jam Recipes

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PUMPKIN JAM



Pumpkin Jam image

Delicious Pumpkin Jam that tastes like pumpkin pie. It's fantastic on bagels or toast. Package this jam in decorative jars for a perfect gift this holiday season!

Provided by Jen Sobjack

Categories     No-Bake Recipes

Time 20m

Number Of Ingredients 9

15 ounces (425 g) pumpkin puree
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 cups (400 g) granulated sugar

Steps:

  • Combine pumpkin puree, orange juices, spices, and sugar in a medium saucepan. Cook over high heat until the mixture begins to boil. Continue to cook while stirring constantly for 10 minutes or until thickened. Transfer to sterile glass jars, seal and refrigerate until ready to serve.

Nutrition Facts : Calories 57 calories

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

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

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

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.

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

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

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