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Pumpkin Jam Recipes


Pumpkin Jam 1

5 lb Pumpkin
1 lb Raisins
1 lb Dried apricots
2 1/2 lb Sugar
Cooking Instructions:
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may be added. Canned pumpkin may be substituted for fresh pumpkin.
Pumpkin Jam 2

1 Medium Pumpkin
4 lb Sugar
4 emons
4 Oranges
Cooking Instructions:
Cut up and dice 1 medium pumpkin For 2 bowls of pumkin use 1 bowl of sugar. Cut up 4 lemons and 4 oranges. Combine pumpkin, lemon and orange and cover with the sugar. Let stand over night. Next day, mix well and cook until pumpkin is clear. Pack in sterile jars and seal immediately.
Pumpkin Apricot Jam

5 pounds fresh pumpkin
1-1/2 pounds granulated white sugar
1 pound brown sugar
1 pound dried apricots, chopped into 1/2-inch chunks
1 pound seedless raisins
2 Tablespoons lemon juice
2 Tablespoons chopped crystallized ginger
1 teaspoon ground cinnamon

Cooking Instructions:
Remove seeds from the pumpkin. Cut into large chunks and peel off skin. Cut into 2-inch pieces. Place in a heavy cooking pot, cover with water, and cook until tender. Drain off water. Mash cooked pumpkin and press through a ricer or sieve to remove any strings. Stir white and brown sugars into the hot pumpkin until well-combined. Let cool to room temperature. Refrigerate 12 hours. Place mashed pumpkin into a large pot. Add apricots, raisins, lemon juice, ginger, and cinnamon. Bring to a simmer over low heat and cook until thick, mashing occasionally with the back of a large spoon. Pour pumpkin apricot jam into canning jars and process in a water bath for 10 minutes according to the canner's recommendations.
Audreys Pumpkin Jam

3lb chopped pumpkin
1lb chopped apple
3 lemons
2kg sugar
2tsp ground ginger
Cooking Instructions:
Grate zest from lemon and squeeze juice. Cook all together until well softened and partially reduced in volume, then add sugar and ginger. Bring to a vigorous rolling boil about 30 minutes, then test in usual way for setting.
Baghdadi Pumpkin Jam

1 small fresh orange baking pumpkin
Orange blossom water
Ground cardamom
Chopped pistachios
Cooking Instructions:
Peel the pumpkin and removed the seeds and stringy bits, then weigh it. Next grate or shred it in a food processor. Put it in a bowl with half its weight of sugar and mix well. Leave it for at least an hour so that all the juices will be drawn out by the sugar. Put the pumpkin mix with all the juices into a pan and cook for about 10 minutes, or until very soft. Add 1/2 - 1 tablespoons of orange-blossom water for each pound (500 g) of raw pumpkin used. Mix in 1 tsp ground cardamom per pound of pumpkin. Serve sprinkled with chopped pistachios, accompanied by yogurt cheese or mascarpone.


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