Sugar Pie Pumpkin Jam

Warm up your winter and bottle up the beautiful color and comforting earthy sweetness of sugar pie pumpkins with this jam recipe!

This jam is quite a seasonal treat! Try spreading on toast with butter or ricotta, using in sandwiches, drizzling over some vanilla ice cream, making jam bars or windowpane cookies, adding into salad dressings, as the base for a ham or BBQ glaze - get creative with it! If you already have some pumpkin puree or frozen roasted pumpkin on hand, it comes together in a snap.

Sugar Pie Pumpkin Jam

Ingredients:

2 cups pumpkin puree (See: How to Make Pumpkin Puree)

2 cups sugar

2 cups water

1/2 tsp ground cinnamon

1 tsp vanilla extract

Optional:

  • pinch of ground clove

  • 2 tsp rum

Method:

Stir to combine all ingredients in a large, heavy bottomed pot. Bring to a boil, then reduce heat and simmer for about 35 minutes to 1 hour until thick and translucent. Let cool and pour into freezable containers. Refrigerate or freeze until use.

May be kept for 2 weeks in the refrigerator and up to 6 months in the freezer.

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