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, you can use it in your yogurt breakfast parfait.
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
INGREDIENTS
- 425 g pumpkin puree We use homemade but you can buy 1 can/15 ounces pumpkin puree
- 400 g 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Zerrin & Yusuf says
Hi Mel,
We had no idea this pumpkin dessert is made in Thailand too. There is no exact temperature, just cook the pumpkin slices over medium low heat until the water in the pot slightly thickens. It will still be runny but with a consistency.
As for the slaked lime, in Turkey, it is sold in the stores which sell construction items. You could check out that type of stores in your area or try online shops.
Hope these help.
Zerrin & Yusuf says
Hi Hanzadah,
Thank you for this comment. We had to remove the link for that website from your comment not to give them a credit on our blog.
Unfortunately, there are several of that kind of websites stealing pictures and recipes from blogs like ours. We will definitely make a complaint.
Thanks again for the heads up!
Cheers!
Honey says
Hello Zerrin & Yusuf,
Thank for acknowledging my message and its’s ok for removing the link I just wanted you to know it!
Good luck and have a good day….
Best,
Zerrin & Yusuf says
Hi Honey,
Thanks again for letting us know.
Cheers!
Zerrin & Yusuf says
Wow! Had no idea that there is a similar treat in Mexico. It is known in a small part of Turkey, in the south, called Antakya/Hatay. Not even known all around the country. Have to check a Mexican recipe to see how similar they are. Thank you for the info!
Yusuf says
Hi Hadar,
Welcome to our blog! Hope you like our recipes as much as we do.
As for your question, honestly we use only slaked lime in jams or desserts like this. Only in the preparation process, we don't use it in the jam, so we don't eat it. Not sure what limestone is used for, so I don't want to mislead you. If it is used for the same purpose, you can use it.
Tara says
This is such a unique dessert! Followed the recipe and OMG! It turned out sooooo good! Can't wait to make another batch!
Dulcy says
These look delicious. How long do they keep if you can resist eating them straight away? I was thinking of making them in autumn when the pumpkins are fresh and giving them to friends and family for Christmas.
Yusuf says
Thank you Dulcy! What a great idea to make Christmas gifts from these! It keeps for months in a dry place.
Yusuf says
Hi Natalie, you know what? We moved to Manchester, UK a month ago! Lots of places to discover here. Can't wait the day when the lockdown is over.
This is a unique dessert, isn't it? Unfortunately there is no alternative for slaked lime in this recipe. That's the key ingredient that makes the pumpkin slices keep firm and crispy.
Angel says
When I googled slacked lime it says it’s dangerous to consume. Please direct me on what exactly to buy.
Yusuf says
Hi Angel,
Slacked lime is not for eating in the recipe. We mix it with water, wait for 7-8 hours until the lime sinks. Then we use the water on the surface to soak the pumpkin slices for 7 hours. Then we wash the pumpkin slices very well, wait them in water for an hour so that they are completely clean. This method is used for some jam recipes too to have a crunchy texture. Hope this helps.
Zerrin says
Hi Nisrine! It is just normal. It reduces a bit while cooking but not fully absorbed.
betty says
You can get lime in Wal-Mart pickling section
Zerrin says
Hi Ozan! I didn't know this is made in North Cyprus too. Thanks for the info. As for your question about lime, as far as I know you should use it just once.
Ozan says
Thanks Zerrin
Ozan says
Antakya and North Cyprus are practically neighbours. Just a little swim away.
Zerrin says
That's right Hala, these are crunchy outside and soft and juicy inside. As for the other question, I'm not sure what pickling lime is, never used any type of lime for pickling before, but we do use slaked lime for some jams to keep the fruit from getting mashed.
Zerrin says
Hi Samira, never tried or heard that Alum can be used for this dessert. I made a quick research on Turkish websites, but can't find any posts telling about the use of alum in recipes. If your mom says she used it before, I guess it's ok though.
Eileen Patterson says
OysterCulture, don't use lye. It is not a substitute for lime. You can find lime in the pickling and canning section of the supermarket. Our Walmart has it but many stores carry it.
Nadine says
I have been looking for this recipe for ever and ever, we also make it in Lebanon and it is delicious.thank you
Zerrin says
Hi Lissy, you will first wait slaked lime in water without pumpkin slices. You will wait until lime sinks for 7 or 8 hours. Then you will just use the water on the surface, not the lime. Put pumpkin slices in a large pot and transfer that almost clean water on the surface into it. Wait pumpkin slices in this water for 7 hours. Then follow the rest of the recipe. Hope this clarification is helpful. Feel free to ask if it is not.
Although he is Turkish, your boy friend may not know these candies as it is a regional food special to the south of Turkey. I'm sure it will still be impressing for him though. Would love to hear the result.