Pumpkin Jam

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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 45kcal

Author Ryan Beck

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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