Confiture De Citrouille (Pumpkin Jam)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
56 1 tablespoon servings
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Calories
35 kcal
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Course
Appetizer, Condiments
Confiture De Citrouille (Pumpkin Jam)
Description
This pumpkin jam recipe combines canned pumpkin puree with granulated sugar, apple cider, and apple cider vinegar as the base liquids. Freshly grated ginger, cinnamon, nutmeg, chili garlic sauce, and salt introduce warm, spicy, and subtly piquant notes, adding complexity to the sweet pumpkin flavor.
The jam is cooked in a large pot over medium heat, boiled steadily while being frequently stirred to prevent sticking and to encourage thickening. As it reduces by more than half, the mixture reaches a jam-like consistency that will thicken further upon cooling. The final product is a versatile spread suitable for various uses, depending on preference.
The recipe yields about 3 to 3½ cups of pumpkin jam and emphasizes proper jar sanitation before bottling. After cooling to room temperature, the jam should be refrigerated or frozen for storage, ensuring freshness and longevity.
Ingredients
- 1 ounce can (425 g) pumpkin sometimes just called "pumpkin", puree
- 2 cups granulated sugar
- 2 cups apple cider
- ¼ cup apple cider vinegar
- 1 tablespoon ginger finely grated fresh
- ½ teaspoon cinnamon
- ½ teaspoon Chili garlic sauce
- ⅛ teaspoon fresh ground or dry nutmeg
- ⅛ teaspoon salt
Instructions
- Wash jars and lids (tops) in hot soapy water or run through the dishwasher.
- Combine all ingredients in a large pot or Dutch oven and stir to combine. Bring to a boil over medium heat. Maintain a steady boil and cook for 15-20 minutes stirring frequently to keep the jam from sticking to the bottom of the pot. Each time you stir, also scrape down the sides of the pot. I like to use a silicone heat-resistant spatula for stirring and scraping.
- Cook for 10-15 minutes or until the jam has reduced by over half and is beginning to thicken. Jam will thicken more as it cools. Transfer to clean jars and cover with lids. Allow to cool to room temperature then refrigerate or freeze
Notes
- Sanitize jars and lids thoroughly before filling to ensure safe preservation.
- Jam thickens more as it cools, so don’t overcook trying to reach final consistency during cooking.
- This recipe yields approximately 3 to 3½ cups of pumpkin jam, depending on jar size.
- Store finished jam refrigerated or frozen to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 561 tablespoon servings
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 8mg | 0% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1261IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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