Ingredients
- 2.2 pounds pumpkin peeled and cut into cubes
- 3.4 floz. apple juice natural
- 1 teaspoon lemon juice natural
- 1 cinnamon stick whole
- 2 whole cloves
- 1 pinch of nutmeg
- 1 pinch of salt
Instructions
- Start by cutting the pumpkin flesh into rough pieces and place them in a large pot. Add the apple juice and lemon juice, then toss in the cinnamon stick and cloves.
- Bring everything to a boil and simmer the pumpkin until it's soft. This should take about 10 to 15 minutes, depending on the variety.
- Once the pumpkin is soft, remove the pot from the heat and take out the cinnamon stick and cloves. Use an immersion blender to puree the pumpkin until smooth.
- Return the pot to the stove and add lemon juice, nutmeg and a pinch of salt. Let the mixture cook, stirring frequently, for about 15-20 minutes until it thickens to your desired consistency.
- Fill the hot pumpkin jam into clean jars while it's still hot and seal them tightly. As the jars cool, a vacuum seal will form, helping your pumpkin jam last longer.
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