Today we will show you how to make pumpkin jam. This recipe is super easy and only takes a couple of minutes to make. And it is loaded with authentic pumpkin flavor paired with delicious hearty fall spices. It is like a pumpkin pie in a jar.
This is like the jam version of our favorite Turkish pumpkin dessert kabak tatlisi. Such an amazing jam that you will want to slather it on your morning toast everyday! And it makes the perfect edible gift for any occasion. Give it a try, and let us know what you think!
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About The Ingredients
This recipe can technically only be made with three elements: pumpkin, sugar and lemon juice. The rest are all flavoring ingredients.
Pumpkin puree: For this recipe, we use our homemade boiled pumpkin puree, which is not asking for the oven method. It's a super easy process. Boil the pumpkin pieces, peel them and blend either using an immersion blender or a food processor.
But you can of course buy canned pumpkin puree from the store if you want to. Making jam from pumpkin puree is what makes this recipe so easy.
Spices: We've only used some basic fall spices that pair great with pumpkin. These include cinnamon, cloves, nutmeg, and fresh ginger. Use ground ginger if you can't find fresh. You can buy pumpkin pie spice and use it as a substitute. You can also leave the spices completely and add a little vanilla extract or vanilla bean seeds.
Citrus: The orange juice adds flavor. You can even use orange zest if you like. On the other hand, we use lemon juice to help thicken the jam. It is a great thickening ingredient when making jams without pectin.
Although pumpkin itself contains pectin, the amount won't be enough for thickening this jam. So a little lemon juice work fine.
Sugar: It may seem like you are adding too much sugar to this recipe, but remember that you are making jam. Sugar acts as a preservative.
Can we use less sugar? You can only reduce the amount of sugar by 50 grams (2 ounces), so use 350g (12 oz).
We haven’t tried making this pumpkin jam recipe with an alternative sweetener, so we don't want to mislead you.
How To Make
This pumpkin jam recipe is super easy to make, doesn’t take ages, and will easily last up to 3 months. You can adjust the seasonings to your liking and even play around with the consistency.
- Make the pumpkin jam base. Combine the pumpkin puree, sugar, spices and orange juice in a large saucepan.
- Cook the mixture. Bring the pumpkin jam to a boil over medium-high heat. Once boiling, reduce the heat and allow the spiced jam to simmer for 10 minutes. Stir occasionally to prevent it from burning or sticking to the bottom of the pan.
- Finish off the jam. Check the consistency. Dip a spoon into the simmering jam, take it out and let it cool a bit. If the jam sticks on the backside of the spoon and doesn't drop easily, it has a good consistency. Now add the lemon juice and allow the jam to cook for another 5 minutes.
- Store your pumpkin jam. Transfer the finished boiled jam to sterilized jars and seal them. Close the lid while the pumpkin jam is still hot. Allow the jars (and the pumpkin pie jam) to cool completely at room temperature.
Tips
- Many want to reduce the sugar in this recipe to reduce the calories. We don't recommend doing this. The ratio of sugar to pumpkin helps give it the correct consistency and helps preserve it.
- To sterilize your jars properly, boil them (and the tools you are using) for a couple of minutes. Then, place them on a heated baking tray inside a cooling oven. This will help keep things sterile during every step of the process.
- You can adjust the seasonings to your liking. For this pumpkin jam, we use basic autumn spices like cinnamon, cloves, nutmeg, and ginger. You can play around with the combination and ratios of these. But you can even add your own flavors like rosemary or thyme.
- Our jam is wonderfully smooth and spreadable thanks to pumpkin puree. If you want a chunky texture, something like pumpkin compote, don't use pumpkin puree. Just cut a fresh pumpkin or butternut squash into small pieces, peel them and cook in a saucepan with some water until soft. Drain it and follow the remaining steps in this recipe.
How To Store
When preserving pumpkin jam or marmalade, you will always need to add a lot of sugar. This is what helps give these preserves such a long shelf life.
This jam will keep at room temperature for about a week. And if you keep it in the fridge, it will easily last up to 3 months!
You can even freeze the pumpkin jam for up to a year! But remember to leave ½ to 1-inch head space so the jars don't burst!
What To Do With Pumpkin Jam
There are many different ways you can serve this pumpkin orange jam.
For breakfast, we love serving it on toast, pancakes, crepes, pumpkin cinnamon rolls or muffins. You can use it in your yogurt breakfast parfait as well.
Use it in your baking. We love using it in pastry desserts like tarts or pies. It also makes a wonderful addition to our apple rose recipe. Just add some on the cream cheese instead of sugar when making these puff pastry roses.
And as we’ve mentioned, you can serve it as a garnish or topping for ice cream, custard, bread puddings, and even cakes.
This pumpkin pie jam also makes a wonderful sweet condiment. You can serve it with your roasted chicken or meat dishes.
Naturally, this pumpkin jam will make a great addition to a cheeseboard as a pumpkin compote. It goes with any cheese wonderfully.
And finally, if you don’t know what to do with an excessive amount of pumpkin preserve, you can always give it as an edible gift.
FAQs
Pumpkin jam is not the same as pumpkin butter. Pumpkin butter contains a lot less sugar, has a more concentrated flavor. And just like apple butter, it is much thicker and creamier than pumpkin jam. Both are used in the same way. But they are different in consistency and flavor.
Yes you can. Remember to leave a ½ to 1-inch space at the top. This will prevent the jars from cracking or bursting inside the freezer.
Make sure the jam is completely cooled before freezing it. You should also label the jars to ensure you use them within 1 year of freezing.
Yes, you can. That's what we do when we don't have pumpkin puree on hand. Slice a fresh pumpkin, cook them in a pan with some water until soft. Remove the skin of each slice and blend until smooth. Then measure the amount needed for this jam recipe and keep the rest in a jar in the fridge or in resealable bags in the freezer.
More Jam Recipes
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📖 Recipe
Easy Pumpkin Jam with Spices
This pumpkin jam is made with pumpkin puree, sugar and a few flavorings. Super easy to make. Such an amazing jam that you want to spread it on any food you like. It makes a wonderful edible gift too!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
Ingredients
- 425g pumpkin puree (We use homemade but you can buy 1 can/15 ounces pumpkin puree)
-
400g granulated sugar
-
¼ teaspoon ground cloves
-
½ teaspoon cinnamon
-
¼ teaspoon ground nutmeg
-
1 teaspoon grated fresh ginger
-
1 tablespoon orange juice
-
1 tablespoon lemon juice
Instructions
- Combine pumpkin puree, sugar, ground cloves, cinnamon, ground nutmeg, fresh ginger and orange juice in a saucepan. Bring it to a boil over medium-high heat, stirring occasionally. Let it simmer for 10 minutes.
-
Add in lemon juice and cook for another 5 minutes.
-
Transfer to sterilized jars when the jam is still hot and tighten the lids. Let it cool completely. You can keep this jam at room temperature for up to a week and in the refrigerator for up to 3 months.
Notes
- Many want to reduce the sugar in this recipe to reduce the calories. We don't recommend doing this. The ratio of sugar to pumpkin helps give it the correct consistency and helps preserve it.
- To sterilize your jars properly, boil them (and the tools you are using) for a couple of minutes. Then, place them on a heated baking tray inside a cooling oven. This will help keep things sterile during every step of the process.
- You can adjust the seasonings to your liking. For this pumpkin jam, we use basic autumn spices like cinnamon, cloves, nutmeg, and ginger. You can play around with the combination and ratios of these. But you can even add your own flavors like rosemary or thyme.
- Our jam is wonderfully smooth and spreadable thanks to pumpkin puree. If you want a chunky texture, something like pumpkin compote, don't use pumpkin puree. Just cut a fresh pumpkin or butternut squash into small pieces, peel them and cook in a saucepan with some water until soft. Drain it and follow the remaining steps in this recipe.
Nutrition
- Serving Size: cup
- Calories: 856
- Sugar: 207.5 g
- Sodium: 13.7 mg
- Fat: 0.8 g
- Carbohydrates: 219.5 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Keywords: pumpkin jam, pumpkin jelly
Traci says
Hello, I’m so intrigued by this recipe for jam, especially using savory rosemary and thyme. Could you please provide some guidance with using the herbs, instead of the fall spices? Tia!
Zerrin & Yusuf says
Hi Traci,
We have never tried this jam without the spices. We recommend using rosemary or thyme besides the fall spices. You can put one or two sprigs of rosemary or thyme in the pot when combining everything and cook them altogether. Then you can discard the herb before putting your jam in a jar. Hope this helps.