Pumpkin Pie Jam
Pumpkins, a type of squash, were grown in Mexico and Central America over 7,000 years ago. However, I doubt any of the native inhabitants there thought about making pumpkin jam out of them. Since I had already made squash jam I thought that I might not make pumpkin jam until I was given three small pumpkins. The first pumpkin I’m making into pumpkin pie. The second one will become pumpkin bread. The third one I decided to make into pumpkin pie jam. I thought that the spices used for pumpkin pie would help “spice” up the jam into something special. Boy was I right. My wife, after tasting over fifty types of my jams and jellies, gave this jam a gold star! The color of the finished product was not the bright orange color but still an orange color. The taste was delicious. Any pumpkin or winter squash will do but the small pie pumpkins do have a sweeter taste and finer texture.
First wash the pumpkins and cut them in half if they are small, if not small then cut into quarters or whatever will fit into your container. Scrape out the seeds and the stringy pulp. Remove any stems.
There are several methods for cooking your pumpkins.You can microwave them in a closed container with some water (15-20 minutes), boil them on the stove, or bake them in the oven. I have used all three methods successfully. Which ever method you use you will cook them until the pumpkin is soft. Carefully pull off the outer skin of pumpkin. Cut up the chunks of pumpkin into small pieces. Put the chunks into the water deep enough to cover the pieces. You can use the water used to cook the pumpkin. Bring to a rolling boil. then add the sugar and lemon. Bring to a boil again this time add the no sugar needed pectin. Let boil for one minute. Let cool some, and then add to your freezer container.
8 cups cooked pumpkin pieces
Water to cover pumpkin
1 Tbsp lemon juice
1 tsp pumpkin pie spice
3 cups sugar
3 to 4 tbsp no sugar needed pectin