Pumpkin Jam

This post contains affiliate links. Please read my disclosures.

Pumpkin Jam makes the most out of squash season, lusciously smooth, rich with savoury pumpkin notes and scented lightly with vanilla and nutmeg for a comforting Autumn preserve.

overhead shot of pumpkin jam with a spoon in it surrounded by pumpkins

When I sold my homemade preserves at the local farmers’ market the best part was coming up with really fun and unexpected flavours which were certainly delicious but were also such fun to talk about with my customers. This Pumpkin Jam was always a talking point.

Actually it was Luke who gave me the inspiration to develop this recipe for Pumpkin Jam one year. It was late in the season, my jam stock was dwindling and we were looking for alternatives to the Apple Butters and Pear Jams. My husband was always the unsung hero of the preserves side of the business and always had great ideas for new recipes and experimenting with flavour combinations.

side on shot of pumpkin jam with a spoon in it surrounded by pumpkins

Why is this Pumpkin Jam so brilliant?

  • You don’t have to use just pumpkin in this jam. A variety of mixed squash will imbue the jam with many levels of flavour.
  • Deep rich, and subtle vegetal flavour.
  • Not too sweet.
  • Delicately scented with a touch of vanilla and nutmeg.
  • The perfect jam to make when you have a lot of pumpkin flesh to use up. 

How do you eat Pumpkin Jam?

  • Like all jam, its uses shouldn’t just stop at toast and crumpets.
  • I love to use this Pumpkin Jam for filling a Victoria Sponge 
  • It’s a gorgeous accompaniment to cheese. Believe me, this pumpkin jam goes particularly well with a mature cheddar.
  • Try Pumpkin Jam smeared onto your pork chops or chicken breasts before grilling or as a sweetener in sauces.
  • A really secret trick to an amazing Cheese Quiche is actually to include a couple of tablespoons of jam to the filling before baking. Try it, I urge you! This Pumpkin Jam is the perfect choice.

overhead shot of pumpkin jam with a spoon in it surrounded by pumpkins


If you like this recipe then you may like…

If you make this Pumpkin Jam then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

overhead shot of pumpkin jam with a spoon in it surrounded by pumpkins

Pumpkin Jam

Pumpkin Jam is lusciously smooth, rich with savoury pumpkin notes and scented lightly with vanilla and nutmeg for a comforting Autumn preserve.
Print Pin Rate
Course: Condiment
Cuisine: British
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 48 servings
Calories: 34kcal


  • 1 kg fresh pumpkin puree*
  • 1 kg jam sugar
  • Juice of 1 orange
  • Juice of 2 lemons
  • pinch of salt
  • 1 vanilla bean seeds scraped out
  • ½ teaspoon nutmeg


  • Pour the pumpkin puree into a large preserving pan. Turn onto a gentle heat and begin to warm the puree, stirring to avoid burning on the bottom of the pan.
  • Once the puree has heated up then pour in the jam sugar, orange juice, lemon juice, salt, vanilla bean seeds and nutmeg.
  • Stir everything together and turn up the heat to dissolve the sugar.
  • Bring to a rolling boil, making sure to stir the bottom of the pan frequently so the jam doesn’t stick. It should take 5-10 minutes from then to reach setting point.
  • Once the jam reaches 104°C or passes the saucer wrinkle test* then decant into sterilised jars*.


*To make the puree, peel and de-seed your pumpkins. Cube the pumpkin flesh and steam until tender. Use an immersion blender to turn it into a puree. You will need 1kg of puree for this recipe. 
You can use just just pumpkins or a variety of mixed squash
*The saucer wrinkle test basically requires you to put about 5 saucers in your freezer when you begin making your jam. Once you think the jam might be ready then you can double check by removing a saucer from the freezer, dropping a teaspoon of jam on it then placing the saucer in the fridge. After about 30 seconds remove the saucer and push the jam with your finger. If it wrinkles up it’s ready, if it just pools back into the space your finger has left then it needs more bubbling time. Boil it a bit longer, then test again with another saucer.
*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
Yield 8 180ml jars


Calories: 34kcal | Carbohydrates: 12g | Sodium: 1mg | Potassium: 57mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3240IU | Vitamin C: 0.9mg | Calcium: 7mg | Iron: 0.4mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!



  1. Sue Williams says

    Hi Georgina
    I’m about to make your pumkin jam as I’ve got so many pumpkins and squashes left from the autumn. I’ve one massive one and several medium ones.
    So my question is roughly how many pumpkins did you use please and secondly did you roast the pumkin and purée skin and flesh to get the 1 kg or did you peel the pumkin and cook? In water? Steam? To get th purée
    Thanks so much

    • Hi Sue, I used a range of different sized pumpkins and squashes. As a general rule 2kg of pumpkin will produce 1kg pumpkin puree once they have been peeled and mashed. To make the puree, cut your pumpkins in half, scoop out the seeds but don’t peel. Place the pumpkin flesh side down on a baking tray lined with foil. Roast for about 50 minutes – 1 hour at 180C. Check they are done by sliding a fork into the flesh, it should sink in smoothly. Remove the pumpkin from the oven, scoop out the flesh and put it in the blender to make extra smooth. Let me know how it goes!!

Leave a Comment

Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.