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Home » Condiments

Pumpkin Jam

Published: Sep 8, 2022 · Modified: Feb 4, 2024 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Enjoy the sweet and earthy flavors or fall with this simple fresh pumpkin jam. With just few ingredients you'll not only end up with jars of homemade jam but also your home will smell heavenly.

Next time try this watermelon rind preserve, so easy.

A jar of pumpkin jam with little pumpkins in the back.
Jump to:
  • ❤️ Why You'll Love It
  • 🥄 Instructions
  • 🧺 Storage
  • 👍 Amira's Tips
  • 📣 Related Recipes
  • More Breakfast Recipes
  • Pumpkin Jam
  • 👩‍🏫 My Experience

❤️ Why You'll Love It

  • A great way to use fresh pumpkins.
  • An easy way to enjoy pumpkin flavor all year!
  • Easy to follow jam recipe that is safe to say beginners level.
  • Homemade jams are great last minute gifts.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

  • Grate or dice your pumpkin and place in a saucepan.
  • Mix in all other ingredients and turn heat on.
  • Cook on medium-high heat until it starts to boil, reduce heat and simmer for 30-40 minutes or until pumpkin is completely cooked.

🧺 Storage

  • Homemade pumpkin jam will stay good in the refrigerator for up to 3 months. If you forgot it on the countertop it might be good for just two weeks, so check before consuming

👍 Amira's Tips

  • For a chewier jam dice the pumpkin and do not grate, you will end up with nice chunky pieces of candied pumpkin in syrup.
  • You can also use a mixture of shredded and cubed pumpkin.
  • Do not use carving pumpkins for this recipe, sugar pumpkin and butternut squash works great for this jam.

📣 Related Recipes

  • Enjoy this delicious and simple cream cheese frosting on your favorite cakes, cupcakes and cinnamon rolls. An easy cream cheese frosting recipe that can be adjusted to your own liking.
  • This aromatic, sweet Carrot Jam will change the way you enjoy breakfast. Spread it over pancakes, bagels, toast, and waffles. Or do as I do and eat it straight out of the jar, by the spoonful.

More Breakfast Recipes

  • This hot dog bun recipe makes soft and fluffy buns perfect for holding your favorite hot dog or burgers. With simple ingredients enjoy freshly baked buns right from your own kitchen.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

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Pumpkin jam in a jar.

Pumpkin Jam

Pumpkin jam/ preserve is a great way to enjoy fresh pumpkin flavor all year long. A delicious and easy way for your morning toast, bagels or for a quick dessert.
5 from 2 votes
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Course: Breakfast
Cuisine: British, Middle East
Diet: Halal, Vegan
Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 48 Tablespoons
Calories: 133kcal
Author: Amira

Ingredients

  • 2 lb pumpkin peeled and seeds removed.
  • 1 ½ - 2 lb granulated sugar
  • Juice of 1 lemon
  • 2 cinnamon sticks
  • 1 Anise star
  • ½ a pod vanilla bean

Instructions

  • Dice the pumpkin into ½ inch cubes or grate them using a food grater.
  • With a sharp knife, cut the vanilla bean in half lengthwise and scrape the seeds.
  • Place grated pumpkin, vanilla seeds, sugar, anise, cinnamon and lemon juice in a saucepan and mix.
  • Place on medium high and bring the mixture to a boil.
  • Reduce heat and simmer for 30-40 minutes until the pumpkins are thoroughly cooked- keep stirring every now and then so it will not scorch.
  • You can puree using a blender or leave it as is.
  • Pour in sterilized glass jars and refrigerate.

Notes

  • If you do not have vanilla pods you can use 1 ½ teaspoon vanilla extract.
  • I recommend not going lower than 1 ½ lb of sugar. Sugar is not only for sweetness it works as a preservative too.
  • I do not use jelling agents much in making jams but if you want to you can use powder or liquid pectin and just follow the instructions on the packet.
  • Use smaller sugar or pie pumpkin as they are usually more flavorful than a larger carving one.
  • You can use butternut squash in this recipe too.
  • This recipe makes about 3 (8oz) jars of pumpkin jam.
  • Serve with: toast, bagels or breakfast biscuits.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 133kcal | Carbohydrates: 34g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 66mg | Fiber: 0.2g | Sugar: 34g | Vitamin A: 1609IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg
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First published Oct 22, 2015 . Last updated September 8, 2022 with important tips, clear step by step instructions and readability.

👩‍🏫 My Experience

Sweet spread that makes you enjoy fall to the fullest, not very popular in Egypt but this is not the case in Tunisia and Algeria.
Everything screams pumpkin these days!!! from stores to the dentist from your neighbors with their scary jack-o’-lanterns to the ... you guessed it, the internet. Although I do not like going with the flow- I do not know from where I got this habit-, I've decided to make a few exceptions here and there.

According to my new content manager ( my oldest), he suggested that I should make something with pumpkin this time of the year. Driven by the idea that I do not want to let him down and to make him feel his ideas are worth listening to, I've decided to go with the flow.
Pumpkin is not very popular in the Middle east specially Egypt, the only pumpkin recipe that is really popular there is this pumpkin with bechamel recipe .

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Mona

    January 23, 2016 at 11:28 am

    My mum made it for us once when we were little and I've been searching the recipe since longtime. my memory of it is it was golden , like yours and I'm so eager to try it. thanks a lot

    Reply
  2. Henna

    November 09, 2015 at 7:54 am

    I laughed when I read that your son is your content manager 🙂 My 4 year old son is my photography director 😉

    Reply
    • Amira

      November 09, 2015 at 3:31 pm

      How sweet !!! Don't you just love their excitement 🙂

      Reply
  3. Liz

    October 26, 2015 at 8:07 pm

    My hubby only likes pumpkin in pie. But I'd love to sample your lovely jam and keep it all for myself 🙂

    Reply
  4. marie kléber

    October 26, 2015 at 9:17 am

    It looks quite tasty Amira! Never heard of it but I love pumpkin so I might try. Perfect seasonal recipe...

    Reply
  5. Hotly Spiced

    October 24, 2015 at 5:27 pm

    How lovely! I've never heard of pumpkin jam but it looks so pretty. Everyone in this house loves pumpkin but we normally have it in a roast! I should be more adventurous xx

    Reply

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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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