Pumpkin Jam
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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!
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.
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.
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 want to preserve jam for longer, here are some guidelines for canning at home.
This Pumpkin pie jam will keep for up to 3 months stored in the refrigerator.
Pumpkin Jam
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
- 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.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
When I can, for a longer period of time does it have to be refrigerated after it has been canned properly.
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.
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
There are links above the recipe to help guide in how to process/preserve the jam.
Can fresh pumpkin be used instead of canned puree? If so, How to use the fresh pumpkin?
Yes! I have tips on how to do this in the post above the recipe.
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?
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.
Can you freeze this jam? Or a way you can do something to have a longer shelf life. We have a cold room and would like to make a big batch of this jam for future uses
I haven’t tried freezing it but I imagine it would be fine to do.
Can this jam be water processed to be stored in a pantry?
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.
I did pumpkin butter (simular to apple butter) it’s been a long time ago but your recipe is close to mine..I did use fresh pumkin…I did can it…lasted about a year on the shelf…tasted great..
Gmail correct thank you I’m off to make pumpkin jam
Oooooh! I can’t wait to try this!
Oooooh! I can’t wait to try this!