The Dill Family’s Favourite Pumpkin Jam
- By: Andrew Dill
2 pounds (1 kg) peeled, seeded and coarsely chopped pumpkin
11/2 cups (375 g) granulated sugar
1/2 teaspoon (2 mL) ground cinnamon
Pinch of cloves
Combine all ingredients in a large saucepan; bring to a boil, reduce heat and let simmer for about 30 minutes, or until thickened. Stir often. Ladle into sterilized jars. Seal (see "Canning 101" below), label when cool, and store in a cool, dark place.
Makes 4 8-ounce (250 mL) jars.
Place lids of jars in boiling water for 5 minutes. Wipe edges of jars with a clean cloth, and apply lids and screw bands until just fingertip tight. Place jars in canner filled with boiling water (water should cover jars by about 1-inch/2.5 cm).
When water has returned to the boil, start the timing and process for 15 minutes. Remove jars from canner and place on a wooden board covered with paper towels (placing hot jars on a cold, hard surface could cause breakage).
Let cool 12 to 24 hours. Check the seal (lids should curve down). Label jars, remove screw bands so they don't rust and store in a cool, dark place.