A taste of Autumn on your toast! This recipe is for water bath canning and contains no pectin.
Pumpkin Pie Martini Jam
Prep time
10
minutesCooking time
30
minutesProcessing time
15
minutesYields 6 half pints
Ingredients
2 1/2 lbs Pie pumpkin, 1 inch cubes
4 1/2 cups Granulated sugar
1 12 tsp Ground cinnamon
1/4 tsp Kosher salt
1/4 tsp Ground cloves
8 tbsp Lemon juice
1/4 cup Vanilla or whipped cream vodka
1/4 cup Grand Marnier
1 tbsp Vanilla extract
Directions
- Wash jars, lids and rings in hot soapy water. Fill canner with water.
- In a large pan, cover pumpkin with water and bring to a boil, cover and cook on medium high about 20 minutes until pumpkin is fork tender. Drain pumpkin and return to pan.
- Put jars into canner and bring to a simmer.
- Add sugar, spices, lemon juice, vodka and grand marnier to pumpkin, mix well. Bring to a boil and cook to gel stage, about 10 minutes. Check set with frozen spoons.
- Fill jars leaving 1/4 inch headspace, de bubble, wipe rims, place lids and rings fingertip tight. Add to simmering water bath canner. Process half pints and 4 oz jars 15 minutes.
