Pumpkin Jam
- 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)
- 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, apple cider, lemon juice, sugar, vanilla, cinnamon, pumpkin spice, nutmeg, pectin
Taken from www.food.com/recipe/pumpkin-jam-486987 (may not work)