Pumpkin Jam
We love Fall desserts! If you made our Instant Pot Pumpkin Butter last year we have pumpkin jam without pectin made on the stove top for you this time.
Servings: 12
Equipment
- 1 pot
- 2 mason jars
- 1 cutting board
Ingredients
- 2 c pumpkin freshly diced pumpkin used, puree could be used
- 1/2-3/4 c water or apple cider, less if you want it thicker
- 1/4 c brown sugar
- 2 tbsp honey
- 1/2 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch cloves ground
Instructions
- Combine all the ingredients (start with 1/2 cup liquid) in a pan over medium heat. Allow to come to a boil stirring intermittently to soften the fresh pumpkin. If using canned pumpkin puree this won't take as long but you do want to heat long enough for sugar to dissolve.
- Heat about 10-15 minutes until pumpkin is very tender and sugars have dissolved. Remove from heat. Use an immersion blender to make as smooth as you'd like it to be. Slowly add a bit of the additional 1/4 cup liquid if you want to thin it out and mix to combine.
- Enjoy warm immediately and/or allow to cool completely before adding it into jars, seal with lids and store in fridge for up to 7 days.
Video
Nutrition
Serving: 1oz | Calories: 34kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 75mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 1646IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.2mg