Skip to Content

Pumpkin Jam

Delicious Pumpkin Jam that tastes like pumpkin pie. It's fantastic on bagels or toast. Package this jam in decorative jars for a perfect gift this holiday season!

A glass jar full of pumpkin jam sitting on a light blue napkin with pumpkins in the back ground.

I have been all about pumpkin EVERYTHING this season. I seriously just want to make all the things with pumpkin.

It started with pumpkin cheesecake then I devoured pumpkin pie pop tarts. And now I'm slathering pumpkin jam on all the things. I'm also eating it plain, from a spoon...

Have you ever had pumpkin jam before? It is so good, you guys! It tastes exactly like pumpkin pie.

Close up image of Pumpkin Jam being scooped out of a glass jar with a spoon.

How to make pumpkin jam?

This recipe is supremely easy! Canned pumpkin is used instead of fresh, making the process even easier.

You basically dump everything into a pot and let it cook down until it's thick like jam. That's it. It takes about 20 minutes total.

I used one 15-ounce can of pumpkin puree and mixed it with a couple tablespoons of fresh orange juice, cinnamon, nutmeg, ginger, allspice, cloves, salt, and sugar.

All the spices are what give the jam the familiar flavor of pumpkin pie. You could certainly leave them out or adjust them to your taste but I highly recommend you try the jam as is before you make changes to the recipe.

A glass jar of pumpkin jam, an orange pumpkin, and a white pumpkin sitting on a baby blue napkin.

Common questions

Can I make pumpkin jam with fresh pumpkin?

You certainly can. You'll need to cook and puree the fresh pumpkin first. Then measure out 15-ounces to be used in the jam. A 3-pound pumpkin should yield enough puree for the recipe.

Also, canned pumpkin puree is darker than fresh so jam made with fresh pumpkin would be much lighter in color than one pictured.

Would this be a butter, like an apple butter?

It does sort of resemble a butter but I'm not sure if you could call it that. All the recipes I've seen for apple butter have it cooking for a long period of time.

Can I reduce the sugar?

I don't recommend reducing the amount of sugar. The sugar isn't only a sweetener, it also acts as a preservative. This is why jams last for months.

The standard for making jam is to use equal parts sugar and fruit. So for 1 cup of fruit, you'd need 1 cup of sugar.

Can I preserve/can this jam?

I honestly never make jam for long-term storage. It goes in the fridge and gets consumed within a month or two. If you are wanting to preserve jam for longer, here are some guidelines for canning at home and how to can safely.

This Pumpkin pie jam will keep for up to 3 months stored in the refrigerator.

NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

Close up image of Pumpkin Jam being scooped out of a glass jar with a spoon.

Pumpkin Jam

Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Delicious Pumpkin Jam that tastes like pumpkin pie. It’s fantastic on bagels or toast. Package this jam in decorative jars for a perfect gift this holiday season!

Ingredients

  • 15 ounces (425 g) pumpkin puree
  • 2 tablespoons fresh orange juice
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 2 cups (400 g) granulated sugar

Instructions

  1. Combine pumpkin puree, orange juices, spices, and sugar in a medium saucepan. Cook over high heat until the mixture begins to boil. Continue to cook while stirring constantly for 10 minutes or until thickened. Transfer to sterile glass jars, seal and refrigerate until ready to serve.

Notes

Pumpkin: You can use fresh pureed pumpkin or canned pumpkin puree. Either one will work. Of course, fresh is always better.

Sugar: Yes, 2 cups of sugar sounds like a lot. The two main ingredients in jams are fruit and sugar, used in a 1:1 ratio. The large amount of sugar acts as a preservative allowing the jam to be stored for a longer period of time. If you reduce the sugar, expect the jam to spoil or mold sooner than the suggested storage time.

The jam will keep for up to 3 months stored in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 2
Amount Per Serving: Calories: 57

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Marietta Ferreira

Saturday 18th of September 2021

Way way too sweet - I used half the recommended amount of sugar required and still it was gag-worthy sweet. I think if the sugar was dialled down to maybe 1oz (30g/ 2 tbsp) it would actually be a lot better.

Jen Sobjack

Saturday 18th of September 2021

I'm sorry you found the jam too sweet. The sugar acts as a preservative and allows the jam to be stored longer. Using less sugar will result in a shorter shelf life. I wouldn't recommend keeping the jam longer than 3-5 days if using only 2 tablespoons of sugar.

Rich deary

Wednesday 15th of September 2021

When I can, for a longer period of time does it have to be refrigerated after it has been canned properly.

Jen Sobjack

Wednesday 15th of September 2021

I'm not experienced in canning and can't offer advice. I've linked to some canning resources in the content right above the recipe. You can use those to make your best judgment.

Billie

Sunday 13th of June 2021

Soooo, no processing? Hmmmm my son in law would like me to make it for him, but really need to be able to keep longer. Billie

Jen Sobjack

Tuesday 15th of June 2021

There are links above the recipe to help guide in how to process/preserve the jam.

RR

Wednesday 4th of November 2020

Can fresh pumpkin be used instead of canned puree? If so, How to use the fresh pumpkin?

Jen Sobjack

Thursday 5th of November 2020

Yes! I have tips on how to do this in the post above the recipe.

Janna

Saturday 26th of September 2020

Could I make this with less sugar or a sugar substitute? What do you suggest for someone who's recently then diagnosed with slightly elevated blood sugar levels?

Jen Sobjack

Sunday 27th of September 2020

The sugar is what helps preserve the jam so I don't recommend altering it. I also can't give dietary advice. It's best to speak with your doctor about that.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe