Otherwise, it is recommended to refrigerate or freeze pumpkin purees, butters, etcetera. Read here for the guidelines and here for a no-nonsense explanation of why. So in making this recipe, I got to thinking, 'How is this recipe in this well-known book, and it's pumpkin?' Surely it doesn't cause botulism or we would know about it, right? I have made 4 of Christine Ferber's jams and jellies now, and I will say there seems to be a few things lost in translation and the measurement equivalents are not always perfect, so perhaps there is something missing in terms of properly canning this wonderful pumpkin jam. Perhaps the intent is to refrigerate and eat within a few weeks. Or maybe not. This recipe calls for more than your usual amount of fresh lemon and orange juice, which increases the acidity quite a bit. Also, a lot of sugar is required. You could reduce the amount of sugar and possibly get an even better-tasting jam. But sugar is the preservative in most jam and jelly recipes, so my thought is that you shouldn't reduce the sugar content. This recipe is probably okay for a water bath seal, but there is no guarantee. Currently, the 8 jars I made are in the fridge for safekeeping. I plan on sharing them with a word of caution so they don't go to waste. It really tastes amazing!
|Pumpkin Vanilla Jam with Artisan Dutch Crunch Bread|