Pumpkin jam is not exactly something you'll find on your supermarket shelves, even in the fall season. What a shame because people are missing out on a delicious jam that can be enjoyed year round! It's absolutely delicious -- not too sweet, but perfect on virtually all types of breads and even in some desserts. Try on bagels, muffins, pancakes, biscuits, toast and even use in place of mayo on a chicken or turkey sandwich! It's rather simple to make and almost foolproof. In my opinion, it tastes a lot like pumpkin pie! It's just perfect for the holidays!
- In a medium saucepan, combine all ingredients on medium-high heat, stirring constantly. Bring to a boil and reduce heat to low. Allow mixture to simmer for about 45 to 60 minutes. Check frequently to prevent sticking at the bottom of the pan. If this occurs, lower heat further. When making jams and jellies, I like to use a non-stick pan instead of stainless steel or copper bottom pans.
- After 45-60 minutes, the mixture will be thick and a clear orange color -- almost translucent. Place in sterilized jars and seal once cooled. You can also place in unsterilized containers, but the jam will only be good for a week or two in the refrigerator.
- If you are a first time canner, it is important that you follow canning safety procedures very carefully. If not, you may put yourself or others at risk of food poisoning and also risking premature spoilage -- you don't want all of your hard work to be for nothing!
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|