Best Baghdadi Pumpkin Jam Recipes

Pumpkin Jam image

Provided by Jen Sobjack

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

Baghdadi Pumpkin Jam image

Provided by Susiecat too

Categories Vegetable

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 5

1 small fresh orange baking pumpkin
sugar
orange blossom water
ground cardamom
chopped pistachios

Steps:

Peel the pumpkin and removed the seeds and stringy bits, then weigh it.
Next grate or shred it in a food processor.
Put it in a bowl with half its weight of sugar and mix well.
Leave it for at least an hour so that all the juices will be drawn out by the sugar.
Put the pumpkin mix with all the juices into a pan and cook for about 10 minutes, or until very soft.
Add 1/2 - 1 tablespoons of orange-blossom water for each pound (500g) of raw pumpkin used.
Mix in 1 tsp ground cardamom per pound of pumpkin.
Serve sprinkled with chopped pistachios, accompanied by yogurt cheese or mascarpone.

Nutrition Facts :

Pumpkin Jam image

Provided by Lisa Clarice

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.