fresh cut pumpkins, a half an orange, and two open jar of pumpkin jam used to illustrate a pumpkin jam recipe

Forget Pumpkin Spice! This Pumpkin Jam is Your New Fall Favorite

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Why pumpkin jam? Every once in a while, I get the urge to try something new in the kitchen. A few years ago, I found myself with a bunch of pureed pumpkin and no clear idea of what to make next.

I had already checked off all the usual pumpkin suspects—muffins, bread, and pies. At the same time, I was in the midst of a jam-making spree, canning jars of fruit preserves left and right. That’s when it hit me—why not pumpkin jam?

I did what any curious cook would do—I searched the internet for recipes, but to my surprise, I didn’t find much. Sure, there were a few that came close, but nothing that really called to me. It was as if pumpkin jam wasn’t really a thing, which seemed crazy to me! So, I thought, why not make it a thing?

With years of jam-making experience under my belt, I figured I could throw together a few simple ingredients and see where it led. After a little trial and error, I ended up with something that tasted like pumpkin pie in a jar, just a tad sweeter.

And let me tell you, my family loved it! Now it’s become a regular part of our rotation, especially around fall, but the great thing is, you don’t have to wait for pumpkin season to roll around—you can make this anytime using canned pumpkin puree from the grocery store.

A quick tip—be sure to grab pure pumpkin puree, not the canned pumpkin pie filling. Pie filling has extra spices and sweeteners that can throw off the balance of the jam. Using pure pumpkin gives you full control over the flavor, which is what you want when you’re whipping up this sweet treat!

a closeup of a pile of pumpkins

Pumpkin Jam: The Thick and Bubbly Process

One thing that sets pumpkin jam making apart from your usual fruit jams is how thick it is. With most jams, you wait for that rolling boil—that fast, bubbling stage where the magic happens.

But pumpkin? Oh no, it’s a whole different experience. It never really “boils” in the traditional sense. Instead, it blurps and bubbles like a cauldron, reminding me of those hot bubbling mud pots you see in Yellowstone.

As you might imagine, this process comes with its own set of hazards. While a regular fruit jam might splatter a bit, pumpkin jam can spit and sputter like lava, sending out little bits of molten goodness that you definitely don’t want landing on your skin.

The first time I made it, I didn’t think much about it—until I got hit with a little splatter, and let me tell you, it stings! The next time around, I made sure to gear up. Long sleeves, kitchen gloves, the works.

When my mom tried making it for the first time, I didn’t warn her about the potential splatter hazard. She ended up calling me afterward to say, “You should’ve told me I needed a suit of armor to make this stuff!”

Despite the occasional kitchen battle wounds, the struggle is absolutely worth it. Your family will love this jam as much as mine does. It’s sweet, rich, and tastes just like pumpkin pie in spreadable form.

Plus, it’s so versatile. You can spread it on toast, slather it on pancakes, or even swirl it into your oatmeal for an extra cozy morning treat.

white bowl with yoghurt swirled with pumpkin jam, white background with fall leaves
Yoghurt & Pumpkin Jam

No Need to Wait for Fall

Although I started making this jam with fresh pumpkin puree, I’ve since discovered that canned pumpkin works just as well, if not better. It’s more convenient, and you can find it year-round at the grocery store, which means you don’t have to wait until fall to whip up a batch.

Now, I tend to make it with canned pumpkin most of the time, just to keep things simple. It’s one of those rare jams where the ease of using store-bought ingredients doesn’t compromise the final product at all.

That’s one of the beauties of pumpkin jam—you don’t need any special or hard-to-find ingredients. You can make it anytime the craving strikes, whether it’s the middle of October or the height of summer.

And if you’re like me and get the itch to try something new, this jam is the perfect way to switch things up.

My Pumpkin Jam Recipe

In the few years since since I made my first batch of pumpkin jam, other people have caught on to the idea and now it’s easy to find a variety of recipes on the internet. This recipe here is my original recipe, and I have not had any reason to modify it at all.

Pumpkin Jam – Your New Fall Favorite

Recipe by Jessie
0.0 from 0 votes
Cuisine: Canning and PreservingDifficulty: Easy
Servings

8

250 ml jars
Prep time

10

minutes
Cooking time

10

minutes

This Pumpkin Jam combines the warm spices of cinnamon, ginger, and nutmeg with the sweetness of pumpkin and citrusy notes of orange, creating a rich, spreadable jam that tastes like pumpkin pie. Perfect for fall, it’s a delicious topping for toast, biscuits, or desserts!

Ingredients

  • 1 can (27 oz, or 798 ml) canned pumpkin puree

  • 1 c orange juice

  • zest from 1 orange

  • 2 Tbsp lemon

  • 1.5 tsp cinnamon

  • 0.5 tsp ginger

  • 0.5 tsp nutmeg

  • 0.25 tsp cloves

  • 6.5 c sugar

  • 1 pkg (57 g) powdered pectin

Directions

  • Prepare the Mixture:
    In a large saucepan, combine the canned pumpkin puree, orange juice, orange zest, lemon juice, cinnamon, ginger, nutmeg, cloves, and powdered pectin. Stir everything together until well mixed..
  • Heat the Mixture:
    Place the saucepan over medium-high heat. Stir constantly as you heat the mixture until it becomes hot but not yet boiling. This helps prevent sticking or burning, and ensures the pectin dissolves evenly.
  • Add Half the Sugar:
    Once the mixture is hot (but not boiling), add half of the sugar (about 3.25 cups) to the saucepan. Stir constantly until the sugar is fully incorporated into the pumpkin mixture. This step will help make the jam less thick as it continues to cook.
  • Bring to a Boil:
    Return the mixture to the heat and continue cooking while stirring. The mixture will not boil in the traditional sense due to its thickness, but it will start to bubble and blurp, much like hot lava or Yellowstone mud pots. Continue stirring as it reaches this point.
  • Add Remaining Sugar:
    Once the mixture has reached its bubbling “boil,” add the remaining sugar (3.25 cups). Stir well to combine, and bring the mixture back to a full boil. Let it bubble and blurp for 1 minute, continuing to stir constantly.
  • Remove from Heat:
    After the mixture has boiled for 1 minute, remove the saucepan from the heat.
  • Jar and Process:
    Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, place the lids on, secure the bands, and process the jars in a boiling water bath for 10 minutes.
  • Remove from water bath, let cool, and store in a cool, dark place until opened. Keep refrigerated after opening

Notes

  • Be sure to protect yourself while cooking, as the thick bubbling mixture can – and will – spit hot jam!

A Delicious Twist on Tradition

So, is pumpkin jam really a thing? Well, if it wasn’t before, I’d say it absolutely should be now! After all, who says jam has to be made with just fruit?

With its smooth, rich texture and warm spices, this jam brings something new to the table. Plus, it’s a perfect way to add a touch of sweetness to your fall flavors without being overly sugary.

Next time you find yourself with some extra pumpkin puree and don’t want to go the usual muffin or bread route, give this pumpkin jam a try. It might not be your grandma’s recipe, but it’s definitely one your family will ask for again and again.

And don’t forget—keep those gloves and long sleeves handy. Pumpkin jam may be a bit of a blurpy, bubbly adventure, but the reward is worth every splatter!

Looking for other unique, tasty jam recipes? Then you have to check these out!

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