I made this a couple of days ago and it's very good. I even put some in my cappuccino to give it that pumpkin spice flavor. I added just a bit of apple juice to mine since it seemed quite thick. I cut my recipe in half since I don't use it fast enough. Makes about 2 1/2 cups

INGREDIENTS

• 15-ounce can (425 g) pumpkin puree
• 2 tablespoons fresh orange juice
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• 2 cups (425 g) granulated sugar
• (optional 1/2 C Apple juice)

INSTRUCTIONS

1. Combine pumpkin puree, orange juices, spices, and sugar in a medium saucepan. Cook over high heat until the mixture begins to boil. Continue to cook while stirring constantly for 10 minutes or until thickened. Transfer to sterile glass jars, seal and refrigerate until ready to serve.

NOTES

The jam will keep for up to 3 months stored in the refrigerator.

YIELD: 2
Amount Per Serving: CALORIES: 57