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My Welcome to Maine Fall Pumpkin Jam

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“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!”
READY IN:
2hrs 40mins
SERVES:
128
YIELD:
8 8oz Jar
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. When soft, mash and sieve pumpkin to make a puree of the pumpkin.
  3. 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.
  4. Add raisins, apricots lemon juice, and spices to pumpkin which has stood with sugar.
  5. Cook slowly on medium heat until the mixture is thickened. Seal, and process in boiling water bath 10 minutes.

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