Pumpkin Purée: 

To make a batch of pumpkin purée which can then be used in a variety of things- soups, pies, cakes etc., first you have to bake it.  You could dice the pumpkin and cook in a small amount of water until tender, but baking it does bring out the delicious sweet pumpkin flavour more. 

  So to bake; preheat the oven to 180c.  With a good sharp knife cut the pumpkin into quarters and scrape out the seeds and stringy bits.  Then cut the quarters again, depending on how big the pumpkin is, to get about 3" wide pieces.  Place skin side up on a baking sheet and bake for about 45 minutes, until the pumpkin is tender when prodded with a fork.  Allow to cool and then peel off the skin and scoop the flesh into a food processor.  Whiz until smooth.  Pumpkin purée freezes well in rigid containers; leave a 1/2 inch gap at the top.  

Recipes

Testing for setting point:

There are several ways  to test to see if the jam is ready.  Of course by using a sugar thermometer is one - dip it first into hot water, stir the jam, then immerse the thermometer into it.  Don't allow the bulb to touch the bottom of the pan.  If the temperature is around 105°c (220°F) setting point has been reached.  Another way is to spoon a bit of jam onto a cold saucer (place one in the freezer before you start) and if it wrinkles when you push it gently with your finger tip and turns Jelly-like, it's set.  Another way is to dip in a clean wooden spoon and away from the heat , after a second or two tilt the spoon so that the jam drips.  If the jam is almost set and the drops run together in large flakes, setting point has been reached.


Sterilizing Jars:

Wash the jars in warm soapy water and place on a baking tray in a preheated oven (140°C)to dry and sterilize.  Leave in the oven until you are ready to use them.  Either use jars with plastic coated lids or seal with waxed paper circles (wax side down) and cellophane jam covers.