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!
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.