About this recipe:This jam tastes just like pumpkin pie. It's fantastic spread on toast, bagels, muffins or anything you fancy. When presented in a fancy jar, it also makes a wonderful food gift.
825g pumpkin, cooked and pureed
1/2 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
55g dry pectin
900g caster sugar
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Method Prep:15min › Cook:10min › Ready in:25min
Mix pumpkin puree, spices and dry pectin in a medium saucepan over high heat. Bring to the boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
Hiya Bohemianpeony, the nutrition is based on 64 portions of 1 tablespoon each. It makes approximately 2 litres worth, so it all depends on your jars. If you have small jam jars (about 225g), you should get about 8 jars. Good luck, let us know how it goes! - 07 Dec 2011
This looks like a lovely recipe. I might make some for family for Christmas. How many jars do you think roughly this recipe would make? Also, what are your serving suggestions if you don't mind? Thank You!!! X - 05 Dec 2011
Ah, smashing! Incredible stuff here. Who knew (you, my dear)! We've never got pumpkin, but we're always "over-loaded" on other winter squashes; I made this with mostly acorn squash. Gosh, terrific stuff! Most hearty thanks to you. - 26 Mar 2011