This is the greatest jam for biscuits ... and it's wonderful on pancakes & waffles. Something special during the Holidays! You betcha' it is!
1 large orange
1 3/4 cups (16 oz. can) Libby’s Pumpkin – or fresh prepared & mashed
2 C. sugar
1/4 C. lemon juice
Carefully remove thin layer of peel (zest) from orange with veggie peeler or zester, making sure not to remove white portion. Reserve zest. Remove and discard remaining rind and seeds. In blender combine reserved zest and orange pulp, puree (should make 3/4 cup). Pour into large saucepan; stir in pumpkin, sugar, and lemon juice. Bring to a boil over medium heat, stirring constantly, until thick, about 30 mins. Pour into sterilized jars; store in refrigerator.
SPICYPUMPKINJAM: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to jam before removing from heat.
MICROWAVEDIRECTIONS: Prepare orange mixture as directed above. In 3-quart microwave-safe bowl, combine pureed orange mixture, pumpkin, sugar and lemon juice. Cover with plastic wrap; fold back one corner to vent. Microwave on HIGH for 15 to 25 minutes, stirring every 5 minutes. pour into sterilized jars; store in refrigerator.