Pumpkin Jam

This delightful pumpkin jam combines the rich, earthy sweetness of pumpkin with bright citrus notes and warm spice for a uniquely cozy spread. With its smooth, thick texture and subtle complexity, it’s perfect for slathering on fresh bread, muffins, or even pairing with cheeses. A beautiful way to celebrate pumpkin season in a whole new way.

Why You’ll Love This Recipe

• Simple ingredients and easy to prepare

• Naturally vegetarian and gluten-free

• Warm, spiced flavor with a zesty citrus kick

• Perfect for gifting or preserving fall flavors

• Delicious with breakfast items or pastries

• Lower sugar content than traditional jams

• Versatile – enjoy it with toast, yogurt, pancakes, or cheese

• Beautiful color and texture for presentation

• Great use for leftover pumpkin

• Shelf-stable when jarred and sealed properly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g pumpkin (peeled and deseeded)

• Zest of 1 orange

• Juice of 1 lemon

• 375 g granulated white sugar (or a mix of white and light brown sugar)

• 2-inch cinnamon stick

Directions

1. Prepare the pumpkin: Cut the pumpkin in half, remove the seeds, and discard them. Slice into wedges, peel off the skin, and chop the flesh into 2.5 cm (1-inch) chunks.

2. Cook the pumpkin: Place the pumpkin pieces in a pan, cover with water, and simmer gently for about 25 minutes until soft. Drain well and allow the pumpkin to steam dry.

3. Mash the pumpkin: Return the drained pumpkin to the pot and mash it into a smooth consistency.

4. Add flavorings: Stir in the orange zest, lemon juice, cinnamon stick, and sugar.

5. Sterilize jars: While the mixture sits, sterilize your jars, lids, funnel, and a heatproof jug in the oven at a low temperature.

6. Cook the jam: Heat the pumpkin mixture gently over low heat until the sugar dissolves completely. Stir often to ensure even heating and prevent sticking.

7. Reduce and thicken: Increase the heat slightly and cook for around 30 minutes, stirring regularly. The jam is ready when you can draw a line through the bottom of the pan with a spoon and it doesn’t fill back in.

8. Jar and seal: Remove the cinnamon stick. Pour the hot jam into a warm jug, then carefully transfer into sterilized jars. Seal immediately.

Servings and timing

Yield: About 28 servings
Prep time: 5 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 15 minutes

Variations

• Add vanilla: Stir in a teaspoon of vanilla extract at the end for extra depth.

• Use brown sugar only: For a richer, more caramel-like flavor.

• Add apple: Mix in a grated apple during cooking for a fruitier dimension.

• Pumpkin pie twist: Add a pinch of nutmeg and clove for a pumpkin pie flavor profile.

• Ginger kick: Add a teaspoon of freshly grated ginger for a subtle heat.

• No citrus: Omit lemon and orange for a more mellow, spice-focused jam.

• Chunky version: Mash less thoroughly for a chunkier texture.

• Coconut variation: Add shredded coconut during the last 10 minutes of cooking for texture.

• Sweeter version: Increase the sugar to taste for a sweeter finish.

Storage/Reheating

Refrigerate: Store opened jars in the fridge for up to 3 weeks.

Pantry: Properly sealed jars can be kept in a cool, dark place for up to 6 months.

Freeze: Store cooled jam in freezer-safe containers for up to 3 months. Thaw in the fridge before use.

Reheat: To rewarm slightly, microwave a small amount for 10–15 seconds or heat gently in a pan.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, you can use canned unsweetened pumpkin puree, but the flavor and texture will differ slightly. Skip the boiling step and start from the mashing stage.

Do I need to add pectin?

No. The sugar and citrus juice provide enough natural thickening for this jam. Cooking it down properly will give it the desired consistency.

How do I know when the jam is ready?

The jam is ready when a spoon dragged across the pan leaves a visible path that doesn’t immediately fill back in.

Can I use a different sweetener?

Yes, you can try honey, maple syrup, or coconut sugar, but this may affect the shelf life and consistency.

Is this jam shelf-stable?

If properly jarred in sterilized containers and sealed while hot, it can be stored at room temperature for several months.

What type of pumpkin should I use?

Sugar pumpkins or pie pumpkins are ideal due to their sweet flavor and creamy texture. Avoid large carving pumpkins.

Can I double the recipe?

Yes, but cook in a wider pot and stir frequently to ensure even heating and prevent burning.

Can I omit the cinnamon?

Yes. The cinnamon stick adds a subtle warmth, but it’s optional. You can replace it with nutmeg or clove, or omit entirely.

What should I serve it with?

Serve with toast, scones, muffins, biscuits, or alongside a cheese board with soft cheeses like brie or goat cheese.

How do I sterilize jars?

Wash jars and lids with hot soapy water, rinse well, then place in an oven at 250°F (120°C) for at least 20 minutes to sterilize.

Conclusion

Pumpkin jam is a sweet, seasonal treat that offers a cozy blend of citrus and spice. Whether you’re spreading it on toast, pairing it with cheese, or giving it as a homemade gift, this easy and rewarding recipe brings the comforting flavors of autumn to your table. Enjoy it warm, store it for later, or share it with friends—it’s a delightful addition to any pantry.

Pumpkin Jam

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• Author: Jessica
• Prep Time: 5 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 28 servings
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Print Recipe

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Description

This homemade pumpkin jam is a cozy blend of sweet pumpkin, citrus zest, and warm cinnamon. Perfectly spiced and slightly tangy, it’s ideal for spreading on toast, pastries, or serving with cheese boards.

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Ingredients

• 500g (4.3 cups) pumpkin, peeled, deseeded, and cut into 1-inch chunks
• 1 orange, zest only
• 1 lemon, juice only
• 375g (1.9 cups) granulated white sugar (or half white and half light brown sugar)
• 2-inch cinnamon stick
• Water, for boiling

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Instructions

1. Cut pumpkin into wedges, remove seeds and peel. Chop into 1-inch chunks.
2. Place pumpkin chunks in a saucepan, cover with water, and simmer gently for about 25 minutes until soft. Drain and allow to steam dry.
3. Return pumpkin to the pan and mash thoroughly.
4. Add orange zest, lemon juice, cinnamon stick, and sugar to the mashed pumpkin.
5. Place clean jars, a jam funnel, and a pyrex jug in the oven to sterilize and warm.
6. Cook the jam mixture over low heat, stirring constantly until the sugar is dissolved.
7. Continue cooking for about 30 minutes, stirring regularly, until the jam is thick enough that you can draw a line across the bottom of the pan with a spoon and it doesn’t immediately fill back in.
8. Remove the cinnamon stick and transfer the jam to the warmed pyrex jug. Carefully pour into sterilized jars and seal immediately.

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Notes

• Use a mix of white and light brown sugar for extra depth of flavor.
• Jam thickens more as it cools—don’t overcook.
• Store sealed jars in a cool, dark place for up to 6 months. Refrigerate after opening.
• Delicious on toast, croissants, or as a sweet addition to cheese platters.

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Nutrition

• Serving Size: 1 tablespoon
• Calories: 45
• Sugar: 10g
• Sodium: 1mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0.5g
• Protein: 0.2g
• Cholesterol: 0mg