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)

1. If using fresh pumpkin, cut in half, take out seeds, and roast until tender.
2. Once cooled, puree roasted pumpkin until smooth and then add six cups to large pan over medium/high heat.
3. Next add apple cider, lemon, vanilla, and spices. Mix well.
4. Bring mixture to light boil and reduce heat to medium temperature Stirring often so the bottom doesn't burn.
5. Place dry pectin in the 2 cups of sugar and mix.
6. Add sugar/pectin to pumpkin mixture and let cook for about an hour.
7. Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 9 half-pint 8 oz. jars.
8. Wipe rims clean and screw on 2-piece lids.
9. 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)