Kandy Spice Pumpkin Jam

Makes about 3 cups or 3 half-pint jars.

Try this jam as an seasonal treat on buttered toast or freshly baked brioche. Add a spoonful of pumpkin jam to the dressing for an autumn salad or fill blind-baked tart shells with it and top them with créme fraîche and toasted walnuts. It’s also a nice served with sharp cheddar cheese and hearty crackers. Thanks to our friend Maura of Sofra Bakery for introducing us to pumpkin jam!

1 can (15 ounces) plain pumpkin purée
1¼ cup granulated sugar
2 tablespoons fresh lemon juice
1¼ teaspoons sea salt
2½ teaspoons Kandy Spice
½ teaspoon ground nutmeg

Put the pumpkin, sugar, and lemon juice into a heavy 3-quart saucepan set over medium heat. Stir to combine. When the mixture boils, reduce the heat to medium-low and simmer for 17 minutes, stirring from time to time. Stir in salt and spices. Transfer to a clean jar, cover tightly, and set aside to cool to room temperature. Keeps in the fridge for about 1 month.




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