Recipe: Pumpkin jam
- 1 can (16 ounces) pumpkin
- 4–6 oranges, grated and zest reserved
- 3 cups sugar
- 4 tablespoons caramel topping
- 3 teaspoons lemon juice
- 2 teaspoons cinnamon
- 1 pouch liquid pectin
1 Scoop pumpkin into a medium-size pot.
2 Peel zested oranges and remove white pithy parts. Chop the oranges and add to the pot.
3 Add all other ingredients, then simmer for 10 minutes, stirring frequently.
4 Add the orange zest and stir gently to distribute throughout.
5 Pour into jars and cover tightly.
Yield 3 (1⁄2 pint) jars
Note: Keeps in refrigerator for up to 2 weeks.
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Excerpt from Jams & Jellies: In Less Than 30 Minutes by Pamela Bennett, Copyright © 2011. Photography Copyright © 2011 Joyce Oudkerk Pool. Excerpted from Gibbs Smith. All rights reserved.