Pumpkin Jam is a great way to use up pumpkin around Halloween time. When we carve our Halloween pumpkins, I always keep back some of the pumpkin to make a batch or two of this jam. You will need some muslin cloth for this recipe.
This jam couldn’t be easier to make – simply boil the ingredients for about 30 minutes. Transfer to sterilized jars for storing. To sterilize the jars, I heat the jars and lids in a 212°F oven for about 15 minutes to ensure the jars are warm when you put the hot jam in them.
To make Pumpkin Jam, you will need the following ingredients:
Peel and core the apples. Set the skin and core to one side. Peel the lemon and squeeze the juice from it. Keep the seeds and peel.
Place the apple and lemon peels in a square of muslin cloth. Tie the cloth with string.
Place 1 cup of the water, pumpkin, apple, lemon juice and muslin package in a large saucepan. Bring to a boil.
Simmer while covered until the apple is translucent and the pumpkin is tender. Add more water to the saucepan if needed.
Allow the mixture to become cool enough to handle before squeezing all the liquid from the muslin package. Puree the mixture until completely smooth.
Return the mixture to the saucepan. Add the sugar and vanilla to taste. Bring to a boil.
Place the pumpkin jam in hot sterilised jars. The jam can last for a year if stored correctly.
This Pumpkin Jam is a great way to use up pumpkin around Halloween time. Make a batch this month and don’t forget to come back and leave a comment to tell me how you get on!
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