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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.
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.
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.
SHOP THE RECIPE
If you like this recipe then you may like...
- Seedless Wild Blackberry Lime Jam
- Damson Orange and Cinnamon Jam
- Baked Apple Butter
- Green Plum Jam
- Pear and Cobnut Jam
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.
- 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*.