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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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 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.

Nutrition

Serving: 1tablespoon | Calories: 45kcal | Carbohydrates: 12g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 29mg | Fiber: 0g | Sugar: 11g