PUMPKIN JAM
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
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.
PUMPKIN JAM
Make and share this Pumpkin Jam recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 40m
Yield 3 pints.
Number Of Ingredients 4
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
BAGHDADI PUMPKIN JAM
In the fall I start looking for as many ways as possible to use pumpkin. This is adapted from "The Book of Jewish Food" by Claudia Roden. All measurements are relative to the amount of pumpkin you choose to use -- you will need a kitchen scale.
Provided by Susiecat too
Categories Vegetable
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 5
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 :
CANNING PUMPKIN
Make and share this Canning Pumpkin recipe from Food.com.
Provided by Lennie
Categories Very Low Carbs
Time 1h50m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
- Peel and cube.
- Barely cover with water; bring to a boil.
- Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
- Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
- Adjust lids; process.
- Pressure canner, minutes at 10 lbs (pints): 55 minutes.
- Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
- Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.
Nutrition Facts :
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