When Jack O’ Lanterns’ time arrives, it is good idea to save the pumpkin meat that you take out if the pumpkin is not too big. If it is, then pulpa will not be as tasteful as it is when using the medium and smaller ones. To manage leftovers, use what is taken out and make the jam out of it. Cranberries are added to enrich the flavor and to have this attractive jam both for Thanksgiving and Christmas.
I was very careful with sugar since I know some people eat this jam combined with savory dishes, like turkey, not only with French toast, cookies and biscuits. My father is one of that kind. He says that good things fit together. Well, I guess he knows …
If you prefer to have sweeter jam, feel free to add as much sugar as you like.
To get pumpkin puree, I cut its meat to small cubes, add a pinch of salt, cover with water and boil for approx. 7 minutes. When straining, do not waste the water left since you will use it for making jam as one of ingredients.
Pumpkin Cranberry Jam
- 1 1/2 cup pumpkin puree
- 1 cup water left from cooking pumpkin cubes
- 1 tsp citric acid
- 3 Tbsp sugar
- 2 Tbsp pectin + 1 Tbsp sugar
- 3 Tbsp dry cranberries
Prepare clean, dry glass jars.
In a pot, on medium heat, boil puree, water, citric acid and sugar for 10 minutes.
Add dry cranberries and pectin mixed with sugar.
Boil for additional 5 minutes to finish the process of thickening.
Fill the jars and let the jam get cold.