Easy Pumpkin Jam with Spices

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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! 


  • 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


  1. Add in lemon juice and cook for another 5 minutes. 

  2. 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. 


  1. 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.
  2. 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.
  3. 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.
  4. 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.