Best 3 My Welcome To Maine Fall Pumpkin Jam Recipes
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
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
PUMPKIN GINGER JAM
I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.
Provided by tatjanasok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 21h25m
Yield 16
Number Of Ingredients 4
Steps:
- Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
- Place unpeeled lemon wedges in a food processor; puree until smooth.
- Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
- Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g
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