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
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