Pumpkin Butter, Pomegranate Jelly, and Apple-Cinnamon Jam
January 5, 2010 | Print | E-mail | Filed under apple, canning, jam, jelly, pomegranate, pumpkin
Aside from the homemade vanilla extract, probably my favorite items in mine and hubby’s homemade Christmas gift baskets were our butters, jellies, and jams. From left to right in the picture, we canned pumpkin butter, pomegranate jelly, and apple-cinnamon jam. It was my first time canning with my new water bath canner, and I had so much fun that I joined a canning group to experiment with new flavors throughout the course of this year. By the time Christmas rolls around again, I’ll have all kinds of fresh, seasonal flavors from the spring, summer, and fall to put in our baskets!
Unfortunately, since I was in such a jam (har, har) to get all of our homemade goodies done by Christmas, I don’t have any step-by-step photos for these recipes…but I’ll be sure to document the steps in my upcoming canning endeavors.
First, before you do anything else, prepare your canning supplies. Sterilize the canning jars by running them in almost boiling water for several minutes. Boil a few cups of water in a small saucepan for the lids. Also, I picked up a home canning kit like this one and found it really helpful; I highly recommend getting one if you’re planning on doing a lot of canning in the future.
Pumpkin Butter
- 4 (15-ounce) cans pumpkin
- 2 cups granulated sugar
- 1 cup brown sugar
- 3 tsp cinnamon
- 3/4 tsp ginger
- 3/4 tsp nutmeg
- 1/4 tsp cloves
Combine the pumpkin puree with the sugar and spices. Place the pumpkin mixture in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so that the butter doesn’t run off a spoon when it is turned upside down.
Fill the jars and place the lids on top. Place the full jars back into the boiling water and boil for 5 minutes. Remove from the water and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes about 6 eight-ounce jars.
Pomegranate Jelly
- 3 cups pomegranate juice (6 pomegranates)
- 1/8 cup lemon juice
- 1 package powdered pectin
- 3 1/2 cups sugar
Pour the pomegranate juice and lemon juice into a large pot. Add the pectin and stir over high heat. Bring to a boil, stirring constantly, and then add in the sugar. Boil for 2 minutes and then remove from heat. Let stand for a few minutes and then remove any foam from the top.
Fill the jars and place the lids on top. Place the full jars back into the boiling water and boil for 5 minutes. Remove from the water and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes about 3 eight-ounce jars.
Apple-Cinnamon Jam
- 7 cups apples, peeled and chopped
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamom
- 1 Tbsp lemon juice
- 5 cups granulated sugar
- 1 pouch powdered pectin
Put all of the ingredients except the pectin in a slow-cooker and cook on high until the apples are tender. Drain most of the liquid from the apples (reserving some for flavor) and then blend in a food processor. Place in large pot (mixture will still have small chunks of apples, which is okay). Add in the pectin and stir.
Fill the jars and place the lids on top. Place the full jars back into the boiling water and boil for 5 minutes. Remove from the water and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes about 6 eight-ounce jars.
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January 5th, 2010 at 11:19 am
I want to try them all! Maybe I can put them on a section of a piece of whole wheat toast:)
January 5th, 2010 at 11:24 am
WOW!!! Love the pumpkin butter, and I would LOVE to try to make my own pom jelly. You’re so creative!
January 5th, 2010 at 11:41 am
These all look great! I love pumpkin butter and the others sound yummy too.
January 5th, 2010 at 12:17 pm
Someday, I’m going to do some canning! I did it once, about ten years ago, and tried to do too much at once and got totally overwhelmed. I want to try again, especially when I’m able to have a garden.
January 5th, 2010 at 2:35 pm
That pumpkin butter sounds so deliciously good!!!
January 5th, 2010 at 3:44 pm
These look wonderful, I’m so enamoured by preserving stuff in jars but never seem to do it myself other than some occasional green tomato chutney in the autumn. The colour of the pom jelly is amazing.
January 5th, 2010 at 8:37 pm
It’s so silly, but I’m totally afraid to can. I need to just get over the hump so I can make incredible things like you did. Great idea to buy a kit.
January 6th, 2010 at 1:21 am
I’ve never made pumpkin butter or jams, but this is totally inspirational. I’m going to have to give it a try this year.
January 6th, 2010 at 1:34 pm
I would love to learn how to can! These all sound great! Your gift baskets must have been a HUGE hit!
January 6th, 2010 at 11:58 pm
Mmmmm yummy recipes!
Can’t wait to see what you make for the CanJam!
January 8th, 2010 at 12:04 pm
They all look delicious. I made some bread last night, and I bet any of these would taste so perfect on toast this morning!
January 10th, 2010 at 12:53 pm
Yum! These jams looks so delicious. I love canning… it’s such a rewarding process, don’t you think? I’ve made strawberry, blueberry, peach and blackberry jams. I would love to do some more unique flavors. I think I may start with your Apple-Cinammon Jam recipe!
When you call for a pouch of pectin, are your referring to liquid pectin or powdered? I have powdered pectin on hand. Thanks, Tracy.
January 10th, 2010 at 1:04 pm
Christine – I used powdered pectin. I’ll update the recipe!
I agree; canning is so rewarding. It’s wonderful to open the pantry and see all the cute little jars of things I’ve canned!
January 11th, 2010 at 2:16 pm
Thanks, Tracy. I’ll let you know if (when!) I try your Apple Cinnamon Jam recipe.
Oh, and I also have the same little set of canning tools. My favorite tool is the little “magnet on the stick.” It’s so handy!
May 11th, 2010 at 10:25 pm
I really love giving and receiving gift baskets whenever there are special occasions. I order them directly from our local supplier,,;