Pumpkin Pie Jam Recipe

Stirring constantly return to a full boil and boil 1 minute.

Pumpkin pie jam recipe. Bring to the boil. Carefully pull off the outer skin of pumpkin. Simply cook your pumpkin or squash with spices.

You can use the water used to cook the pumpkin. Transfer to sterile glass jars seal and refrigerate until ready to serve. Now cut the pumpkin in half from side to side and take all the seeds out.

Add the spices sugar and the orange juice. Smash the pumpkin with a wooden spoon or if you want a very smooth jam use a blender. Mix pumpkin puree spices and dry pectin in a medium saucepan over high heat.

Make sure the sugar has dissolved and bring to a rolling boil for 5 to 10 minutes at the most. Continue to cook while stirring constantly for 10 minutes or until thickened. Bring the mixture to a boil and then reduce the heat to low.

Put the chunks into the water deep enough to cover the pieces. The mixture will be thick and a clear orange color almost translucent. In a medium saucepan combine the pumpkin puree be sure to use plain pumpkin and not pumpkin pie filling clove cinnamon ginger allspice sugar lemon juice salt and vanilla extract on medium high heat stirring constantly.

Lower the heat to a minimum until you are ready to fill them. Cook over high heat until the mixture begins to boil. Pumpkin pie jam is easy to make.