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.
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
Instructions
- Cut pumpkin into wedges, remove seeds and peel. Chop into 1-inch chunks.
- Place pumpkin chunks in a saucepan, cover with water, and simmer gently for about 25 minutes until soft. Drain and allow to steam dry.
- Return pumpkin to the pan and mash thoroughly.
- Add orange zest, lemon juice, cinnamon stick, and sugar to the mashed pumpkin.
- Place clean jars, a jam funnel, and a pyrex jug in the oven to sterilize and warm.
- Cook the jam mixture over low heat, stirring constantly until the sugar is dissolved.
- 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.
- Remove the cinnamon stick and transfer the jam to the warmed pyrex jug. Carefully pour into sterilized jars and seal immediately.
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.
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
