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Pumpkin jam in a jar.
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5 from 2 votes

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.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: British, Middle East
Diet: Halal, Vegan
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