Why You’ll Love This Recipe
I love how easy and satisfying this recipe is. With just a few ingredients and no complicated steps, I can turn humble pumpkin into a rich, spiced jam that lasts for weeks. It’s a great way to use up leftover pumpkin or preserve the flavor of the season. Plus, the aroma while it cooks is worth making it for that alone.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 kg pumpkin or squash, peeled and chopped into small pieces
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275 ml water
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1 small stick cinnamon
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2 teaspoons fresh ginger, grated
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1 teaspoon pumpkin pie spice or mixed spice
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8 tablespoons lemon juice
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1 kg jam sugar
Directions
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I place the chopped pumpkin or squash into a large preserving pan and pour in the water.
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I add the grated ginger, cinnamon stick, and spice, then bring everything to a boil over medium-high heat.
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Once boiling, I reduce the heat and let it simmer for 30–40 minutes until the pumpkin is soft and fully tender.
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I remove the cinnamon stick and use a stick blender to puree the pumpkin mixture until smooth.
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Keeping the pan on low heat, I stir in the jam sugar until fully dissolved.
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I add the lemon juice and increase the heat to bring the mixture to a rolling boil.
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I boil the jam for about 5–10 minutes, until it reaches the setting point (104°C/220°F), or passes the wrinkle test.
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Once ready, I carefully pour the hot jam into sterilized jars, seal them immediately, and let them cool.
Servings and Timing
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Yield: 4 x 350g jars
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Prep Time: 10 minutes
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Cook Time: 40 minutes
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Total Time: 50 minutes
Variations
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I sometimes add a pinch of ground cloves or extra cinnamon for a deeper spice flavor.
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If I don’t have pumpkin pie spice, I use mixed spice or make my own with cinnamon, nutmeg, and allspice.
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For a richer jam, I replace some of the water with orange juice or apple cider.
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A touch of vanilla extract stirred in at the end gives it a smooth, mellow finish.
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For a chunkier texture, I puree only half of the pumpkin and leave the rest in soft pieces.
Storage/Reheating
Once sealed, I store my jars of pumpkin pie jam in a cool, dark place. They keep well for several months. After opening, I refrigerate the jar and use it within 3–4 weeks.
This jam doesn’t require reheating, but I sometimes warm it slightly to use as a glaze or topping for desserts.
FAQs
Can I use canned pumpkin instead of fresh?
I prefer fresh pumpkin for its texture and flavor, but canned pumpkin purée can work in a pinch—just make sure it’s 100% pure pumpkin with no added spices.
Do I need to use jam sugar?
Yes, jam sugar contains added pectin, which helps the jam set properly. Regular sugar won’t give the same result unless I add pectin separately.
How do I know the jam has reached setting point?
I use a thermometer (104°C or 220°F) or the wrinkle test—drop a spoonful onto a chilled plate and push it with my finger. If it wrinkles, it’s ready.
Can I freeze this jam?
I usually don’t need to, but I can freeze it in freezer-safe containers if I’m not planning to use it soon. Just leave a little space for expansion.
What can I use pumpkin pie jam for?
I spread it on toast, add it to oatmeal or yogurt, use it as a filling in pastries, or serve it alongside roasted meats or cheese boards.
Conclusion
Pumpkin Pie Jam is one of my favorite ways to preserve the cozy flavors of fall. It’s simple to make, endlessly adaptable, and always a hit when I give it as a homemade gift. Whether I’m spreading it on warm toast or adding it to my baking, this jam brings a little autumn magic to every bite.
PrintPumpkin Pie Jam
This cozy pumpkin pie jam recipe captures fall in a jar with warm spices, fresh pumpkin, and sweet jam sugar—perfect for toast, baking, or gifting.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 x 350g jars
- Category: Preserve, Jam
- Method: Boiling, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 kg pumpkin or squash, peeled and chopped into small pieces
275 ml water
1 small stick cinnamon
2 tsp fresh ginger, grated
1 tsp Pumpkin Pie Spice or Mixed Spice
8 tbsp lemon juice
1 kg jam sugar
Instructions
In a large preserving pan, combine chopped pumpkin, water, grated ginger, and spices. Bring to a boil.
Reduce heat and simmer for 30–40 minutes until pumpkin is soft.
Remove cinnamon stick. Use a stick blender to puree the mixture until smooth.
Keep the puree over low heat. Stir in jam sugar until dissolved. Add lemon juice.
Bring to a rolling boil and cook for 5–10 minutes, or until it reaches the setting point (104°C / 220°F). Use the wrinkle test if desired.
Pour the hot jam into sterilized jars. Seal immediately and let cool.
Notes
Use fresh, uncarved pumpkins for the best flavor—avoid using decorative or previously cut pumpkins.
If Pumpkin Pie Spice isn’t available, substitute with Mixed Spice or create your own blend.
Add a pinch of ground cloves or extra cinnamon for a deeper spiced profile.
Properly sterilize jars to extend shelf life and prevent spoilage.