My Welcome to Maine Fall Pumpkin Jam
Embrace the flavors of autumn with "My Welcome to Maine Fall Pumpkin Jam," a cozy, spiced spread perfect for cool-weather mornings. This homemade jam combines creamy pumpkin puree, the richness of brown sugar, and tangy apple cider, all elevated by warm fall spices like cinnamon, ginger, nutmeg, and cloves. A splash of fresh lemon juice brightens the flavor, while a touch of vanilla adds an irresistible depth. With just 10 minutes of prep and a gentle simmer, this jam transforms into a velvety, spreadable delight that’s as versatile as it is flavorful. Slather it on toast, swirl it into yogurt, or gift it in glass jars as a heartfelt taste of Maine’s autumnal charm. Perfect for breakfast spreads or seasonal celebrations, this refrigerator-friendly recipe will quickly become a fall favorite.
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Recipe Information
Ingredients
- 2 cups pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.75 cup apple cider
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
In a medium-sized saucepan, combine the pumpkin puree, granulated sugar, brown sugar, and apple cider. Stir well to blend the ingredients together.
Add the lemon juice, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to the saucepan. Stir until the spices are evenly incorporated.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to low and let the jam simmer for 25-30 minutes. Stir frequently to avoid burning and to ensure even cooking.
As the jam thickens, use a spoon to check the consistency. It should be smooth and spreadable. If it seems too thick, add a small amount of apple cider, one tablespoon at a time, until the desired consistency is achieved.
Once the jam has thickened, remove the saucepan from the heat and stir in the vanilla extract.
Allow the jam to cool for 5-10 minutes before transferring it to sterilized glass jars. Leave about 1/2 inch of space at the top of each jar.
Seal the jars with lids and store the jam in the refrigerator for up to 3 weeks. Alternatively, you can process the jars in a hot water bath for long-term storage.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 345.8 g | 126% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 305.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1919 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
