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Slow Cooker Pumpkin Jam

If you fancy a change from your average strawberry preserve, give this slow cooker pumpkin jam recipe a whirl. Creamy pumpkin, warming cinnamon and a hint of ginger – could you ask for a better winter toast topper? Created by Yorkshire baker and blogger, The Bearded Bakery, this is a breakfast jam worth getting out of bed for.

Slow Cooked Pumpkin Jam

Ingredients


2 cans of pureed pumpkin
295ml maple syrup or honey
2 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
1 tsp vanilla extract

Method


 

  1. Place the pumpkin, syrup and vanilla into your slow cooker. Cover and set on low for 7 hours (3 on high)
  2. Mix in the seasoning and re-cover, leaving a gap, and leave for a further hour
  3. Allow to cool before serving. Try with toast (or even French toast)
  4. Store in a sealed container for up to a week in the fridge

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