Pumpkin Jam
Delicious pumpkin jam is a great way to use up your spare canned pumpkin year-round
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes (minus 24 hours cool time)
- Category: canning
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 29 oz. can pumpkin puree
- 1 packet of Sure Gel
- 1 1/2 cups orange juice
- 1 teaspoon ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 4 1/2 cups granulated sugar
Instructions
- Stir pumpkin, sure gel, orange juice, and spices together in a large pot, and bring to a boil
- Once it has reached a rolling boil that can’t be stirred down, stir in the sugar, and stir until it dissolves
- Bring back to a rolling boil, that can’t be stirred down, and continue boiling for 90 seconds
- Remove from heat and ladle into sterilized jars
- Wipe rims of jars with a clean cloth to remove any debris, and fit with sterilized lids and bands.
- Place jars into a prepared pressure canner (see how to use a pressure canner), and vent steam for 10 minutes.
- Close vent and heat to 10 pounds of pressure for 15 minutes for half pints, and 20 minutes for pints.
- Remove from heat and let pressure return to zero naturally before removing lid.
- After that, you can continue letting jars cool in the canner, or carefully remove jars and place them out of the way. I recommend covering them with a towel to protect from drafts which can cause extremely hot jars to crack and break.
- Once cool, check for seal, and after 24 hours, bands may be removed and jars stored.
Find it online: https://www.frugalfarmwife.com/article/pumpkin-jam/