Is this the same as pumpkin butter?

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.

Can you freeze pumpkin jam?

Yes you can. Remember to leave a 1/2 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.

Can I use fresh pumpkin to make jam?

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.

Easy Pumpkin Jam with Spices

Pumpkin jam in a jar with a spoon in it, some jam slathered on bread slices on the side.

Print Recipe

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5 from 2 reviews

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!

Author: Zerrin & Yusuf
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 2 cups 1x
Category: Dessert
Method: Cooking
Cuisine: American

Ingredients

Scale

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

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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

Find it online: https://www.giverecipe.com/pumpkin-dessert-candy-version/