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Thursday, October 02, 2008
Pumpkin jam
Its not a soup, but it is a recipe that is great for using up pumpkin. It is also my daughter, Serenity's favorite jam of all I received this jam as a gift when Sadie was born and it was so good that I begged for the recipe. I love the chunks of pumpkin in it. I have tried many different variations over the years. One big pumpkin makes A LOT of jam, so there is plenty for your next bake sale or for Christmas gifts. I also add a Tablespoon of virgin coconut oil to each pot. This keeps it from foaming up and gives it a very nice consistancy. Enjoy!
4 lbs pumpkin diced
4 pounds sugar and appropriate sure-gel
3 fresh pressed oranges
Ginger root minced- vary amount according to personal taste
10 cloves
Cinnamon sticks and cloves according to personal taste or ground cinammon and pumpkin pie spice
2 tsp vanilla
Optional - cranberries or raisins or dried apricots (my favorite)
Cook pumpkin until Translucent - pour off liquid
Add sugar, orange juice and sure-gel. Stir together well and allow to sit overnight.
The next day, add the spices and bring to a boil. Cook for 2 minutes or according to sure-gel directions.
Remove from heat.
Remove cinammon sticks and cloves
Stir in vanilla
Seal in jelly jars