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Erin A.
Pumpkinjam'
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Ingredients
Directions
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Cut the pumpkin open, spoon out the seeds and peel off the skin.
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Mix the flesh, in coarse pieces, with the remaining ingredients in a pan. Boil to a low setting until almost all of the moisture has evaporated.
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Remove the cinnamon and ginger and mash the pumpkin with a hand blender or blender until a velvety mixture.
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Pour the warm jam into the pots, turn the lids on and turn around. Let it cool down and then put into use in the refrigerator.
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Nutrition
245Calories
Sodium0% DV0g
Fat2% DV1g
Protein8% DV4g
Carbs18% DV54g
Fiber16% DV4g
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