Best My Welcome To Maine Fall Pumpkin Jam Recipes

PUMPKIN JAM

Steps:

• If using fresh pumpkin, cut in half, take out seeds, and roast until tender.
• Once cooled, puree roasted pumpkin until smooth and then add six cups to large pan over medium/high heat.
• Next add apple cider, lemon, vanilla, and spices. Mix well.
• Bring mixture to light boil and reduce heat to medium temperature Stirring often so the bottom doesn't burn.
• Place dry pectin in the 2 cups of sugar and mix.
• Add sugar/pectin to pumpkin mixture and let cook for about an hour.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 9 half-pint 8 oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

PUMPKIN JAM

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.

BAGHDADI PUMPKIN JAM

Steps:

• Peel the pumpkin and removed the seeds and stringy bits, then weigh it.
• Next grate or shred it in a food processor.
• Put it in a bowl with half its weight of sugar and mix well.
• Leave it for at least an hour so that all the juices will be drawn out by the sugar.
• Put the pumpkin mix with all the juices into a pan and cook for about 10 minutes, or until very soft.
• Add 1/2 - 1 tablespoons of orange-blossom water for each pound (500g) of raw pumpkin used.
• Mix in 1 tsp ground cardamom per pound of pumpkin.
• Serve sprinkled with chopped pistachios, accompanied by yogurt cheese or mascarpone.

CANNING PUMPKIN

Steps:

• Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
• Peel and cube.
• Barely cover with water; bring to a boil.
• Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
• Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
• Adjust lids; process.
• Pressure canner, minutes at 10 lbs (pints): 55 minutes.
• Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
• Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.