Best My Welcome To Maine Fall Pumpkin Jam Recipes
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.
MY WELCOME TO MAINE FALL PUMPKIN JAM
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
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
DRIED APRICOT AND PUMPKIN JAM
From Sue Ruchel's book "Windfalls". This recipe is her Gran's secret recipe and you can't really taste the pumpkin. The yield is a guestimate.
Provided by Missy Wombat
Categories Australian
Time 14h
Yield 3 jars
Number Of Ingredients 5
Steps:
- Soak the apricots overnight in 500 ml of water.
- The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice.
- Pour in the soaked apricots and water and cook for a further 10 minutes.
- Add the sugar and bring to the boil again, stirring until the sugar is dissolved.
- Bottle and seal.
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
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