1. Pierce the pumpkin in a spot or two and put it on a pan. Bake your pumpkin at 350 degrees for a couple hours until it's soft.
2. Cut the pumpkin open to let it cool off. Once it's cooled off enough, cut it into small sections, scrape off the seeds, strings, and skin.
3. Put the pumpkin in a large pot and use a potato masher to smash it. (My pot is about a six quart.)
4. With a full pot, I add 5-6 cups sugar and a tablespoon of pumpkin pie seasoning. Squish thoroughly while simmering. No thickener is necessary, the simmering pumpkin is plenty thick.
5. Optional: I like my pumpkin jam smooth rather than chunky, so I put it through the blender and then bottle it in sanitized jars.
6. I've never tried to do freezer jam with pumpkin, but I don't see why it wouldn't work. I prefer to hot water bath my pumpkin jam. Once the jam is bottled, hot water bath them for thirty minutes. Remove the jars from the water and let them sit to cool off. Do not move them until after the lids have popped! What a rewarding sound!