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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #low-protein #healthy #jams-and-preserves #canning #condiments-etc #vegetables #american #fall #holiday-event #low-fat #vegetarian #dietary #gifts #low-sodium #low-cholesterol #seasonal #low-saturated-fat #healthy-2 #northeastern-united-states #free-of-something #low-in-something #squash #brunch #number-of-servings #technique #water-bath #4-hours-or-less
You'll also love
omotola oluwafemi
[email protected]Can I use this jam in other recipes?
MD GIYASDDUIN
[email protected]Is this jam freezer-friendly?
Ms Nadiya
[email protected]How long does this jam last?
Owen Wamburu
[email protected]I don't have any pumpkin puree. Can I use something else?
Montasir Elkhair
[email protected]This recipe seems a little too complicated for me. I'm not sure I'll try it.
Javon McCoy
[email protected]I'm allergic to pumpkin. :(
Bad Tech BD
[email protected]I'm not a big fan of pumpkin, but this jam sounds delicious. I might have to give it a try.
Jacob Wayne
[email protected]This pumpkin jam looks amazing! I'm going to try making it this weekend.
Fazal jani
[email protected]I'm definitely going to make this jam this fall. It sounds delicious!
Angelica Belle
[email protected]This pumpkin jam is so good! I can't wait to try it on toast.
Anood Alhajri
[email protected]I've made this jam several times and it's always a hit. I love the way the spices complement the pumpkin flavor.
Mohammad Usman Ali
[email protected]This is a great recipe for pumpkin jam. It's easy to follow and the jam turns out delicious.
Mokoena Tlokana
[email protected]I love this jam! It's the perfect way to use up leftover pumpkin puree. I always make a big batch in the fall and enjoy it all winter long.
AFG KING FETRAT.? King
[email protected]This pumpkin jam was so easy to make and it turned out beautifully. I used it to fill a pumpkin pie and it was the best pie I've ever had.
Rihanna Gibson
[email protected]I made this jam for the first time last fall and it was a huge hit with my family and friends. The flavor is perfectly balanced, with just the right amount of sweetness and spice.
Scipion Scipion
[email protected]This pumpkin jam is a delicious and versatile treat! I love that it can be used as a spread on toast, a filling for pies and tarts, or even as a glaze for roasted meats.