Instructions:
- Prepare the Jars:
- Sterilize your canning jars and lids by boiling them for 10 minutes. Keep them warm until ready to use.
- Combine Ingredients:
- In a large pot, combine the pumpkin purée, apple juice, sugar, cinnamon, nutmeg, ginger, and cloves.
- Stir well to fully incorporate the spices and sugar, creating a smooth mixture.
- Cook the Mixture:
- Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring frequently.
- Cook for about 10 minutes until the sugar dissolves and the mixture thickens slightly.
- Add Pectin and Lemon Juice:
- Stir in the lemon juice and powdered pectin.
- Continue cooking the mixture, bringing it to a rolling boil while stirring constantly.
- Boil for 1 Minute:
- Once the mixture reaches a full rolling boil, allow it to boil for 1 minute, then remove from heat.
- Fill the Jars:
- Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims clean, place the lids on, and screw on the rings until fingertip tight.
- Process the Jars:
- Place the filled jars in a boiling water bath for 10 minutes, ensuring the jars are fully submerged in water.
- After processing, remove the jars and let them cool completely on a towel or rack.
- Seal and Store:
- Once the jars have cooled, check the lids to ensure they’ve sealed properly.
- Store the pumpkin pie jam in a cool, dark place for up to a year.