By cooking down some pumpkin puree with sugar and spices, this pumpkin jam is a unique fall twist perfect for spreading on your favorite bread or treat.
When it comes to using canned pumpkin, the options are endless - from baked pumpkin donuts to pumpkin pizza to pumpkin lava cake.
But jam? Yeah it is usually reserved for fruit, but pumpkin is actually the perfect vehicle for crazing a tasty fall-like jam.
Why This Recipe Works
- Simple - you just cook down the pumpkin with spices and sugar until you get a jam-like consistency.
- Quick to prepare - you can have this ready in under 30 minutes.
- Versatile - from spreading on toast, to using as a marinade to even adding to pumpkin pie, this pumpkin jam has so many uses.
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Ingredients Notes
- Pumpkin - for ease of use, just used canned pumpkin puree.
- Cane sugar - where the sweetness comes from and also helps preserve the jam.
- Apple cider vinegar - helps prevent the growth of bacteria while also adding some acidity.
- Spices - enhances to the flavor that really makes it taste like fall.
Ingredients Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- While I like pumpkin puree, you can use fresh pumpkin and cook down.
- I'm a fan of cane sugar, but granulated sugar can be used too.
- Apple cider vinegar is great for acidity and complements the pumpkin, but lemon juice works as well.
- While I like to use a combination of spices, you can just use pumpkin pie spice as well.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the ingredients to a saucepan over medium-low heat. Stir until all of the sugar is dissolved. Increase the heat to medium-high, brining to a boil.
Stir constantly for 10 minutes or until thickened.
FAQs
Yes. Just cook it and then puree. Then measure out 15 oz worth. You want at least a 3 lb pumpkin to get enough puree.
The main reason it is used is it helps prevent the growth of bacteria, which is something you don't want. If you want to get really in-depth in the reasons why, check out The Kitchn.
No. The key is to use quality can sugar sugar and apple cider vinegar. Both help replace the lack of pectin and create a jam consistency.
Put a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the plate and tilt it vertically so the jam runs down. You are aiming for a slow descent and not a runny mess. If it runs slow, it is set.
You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you have reached your setting point.
If you properly can the jam, it will last about two years if stored in a cool, dry place. You can see step-by-step instructions on this low sugar strawberry jam recipe.
Once opened, it will last about a month in the fridge.
Pumpkin Jam Uses
There are so many uses. Some options include:
- Spread on homemade buttermilk biscuits or cinnamon apple bread
- Stir into oatmeal
- Add on top of pumpkin chocolate chip pancakes
- Use for pumpkin pie
- Swirl into cake batter
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Saucepan - make sure it is large enough to cook the ingredients.
- Wooden spoon - used to stir the jam.
- Mason jars - needed to can the pumpkin jam so it can be stored safely.
Pro Tips/Recipe Notes
- Use canned pumpkin puree to save on time.
- While granulated sugar is fine, high quality cane sugar is better for this jam recipe as pumpkin doesn't have a ton of pectic so it helps it set.
- Speaking of low-pectin, apple cider vinegar is also super important with helping the pumpkin create a jam-like consistency.
- Use 1 ¼ teaspoon pumpkin pie spice if you don't want to use multiple spices.
- Always use clean, sterilized jars. If they aren't clean, bacteria will build up and all your hard work will be for not.
Other Jam Recipes
If you’ve tried this pumpkin jam recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Jam
Ingredients
- 1 (15 oz can) pumpkin puree
- 1 ¾ cups organic cane sugar
- 2 tablespoon apple cider vinegar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- pinch of sea salt
Instructions
- Add all of the ingredients to a large saucepan over medium-low heat and stir until the sugar is dissolved.
- Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for about 10 minutes or until thickened.
- Remove from heat and transfer the jam to jars and let cool at room temperature. Store in fridge and use within 1 month.
- If you want to keep for longer remove from the stove and immediately ladle into sterilized jars. Place lids on jars and screw on. Place in boiling water with at least 1 inch covering the jars for 10 minutes to seal the jars. Remove and let sit at room temperature for 1 day. Store in cool dark place. Once opened, you need to store in fridge and use within 1 month.
Notes
- Use canned pumpkin puree to save on time.
- While granulated sugar is fine, high quality cane sugar is better for this jam recipe as pumpkin doesn't have a ton of pectic so it helps it set.
- Speaking of low-pectin, apple cider vinegar is also super important with helping the pumpkin create a jam-like consistency.
- Use 1 ¼ teaspoon pumpkin pie spice if you don't want to use multiple spices.
- Always use clean, sterilized jars. If they aren't clean, bacteria will build up and all your hard work will be for not.
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