Pumpkin Jam

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 6 cups pumpkin (use 5 small sugar pumpkins or canned)
• 2 cups apple cider
• 1/4 cup lemon juice
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 teaspoons cinnamon
• 1 teaspoon pumpkin spice
• 1/4 teaspoon nutmeg
• 3 teaspoons pectin (if using pomona, use 2 tsp. calcium water)

Recipe

• 1 if using fresh pumpkin, cut in half, take out seeds, and roast until tender.
• 2 once cooled, puree roasted pumpkin until smooth and then add six cups to large pan over medium/high heat.
• 3 next add apple cider, lemon, vanilla, and spices. mix well.
• 4 bring mixture to light boil and reduce heat to medium temperature stirring often so the bottom doesn't burn.
• 5 place dry pectin in the 2 cups of sugar and mix.
• 6 add sugar/pectin to pumpkin mixture and let cook for about an hour.
• 7 remove from heat and fill jars to 1/4" of top. recipe makes approximately 9 half-pint 8 oz. jars.
• 8 wipe rims clean and screw on 2-piece lids.
• 9 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.