1. Can I use canned pumpkin instead of fresh pumpkin for homemade pumpkin jam?

Yes, you can use canned pumpkin puree instead of fresh pumpkin in this recipe. Be sure to choose plain canned pumpkin and avoid pumpkin pie filling, which contains added spices and sugar. The texture may be slightly different, but it will still result in a delicious jam.

2. How can I adjust the sweetness of my pumpkin jam?

If you prefer a less sweet jam, feel free to reduce the amount of sugar in the recipe. Keep in mind that reducing the sugar too much may affect the jam's consistency and shelf life. You can also experiment with natural sweeteners like honey or maple syrup, but these may slightly change the flavor and texture of the jam.

3. How can I store homemade pumpkin jam for longer?

For long-term storage, consider canning the pumpkin jam using proper canning techniques. This allows the jam to be stored for up to a year in a cool, dark place. If you prefer to refrigerate it, the jam will last up to 2-3 weeks in an airtight jar in the fridge.

4. Can I make this jam spicier?

Absolutely! If you enjoy a bit of heat, you can add a pinch of cayenne pepper or red pepper flakes to the jam. This will give it a spicy kick that complements the sweetness of the pumpkin and balances the flavors.

Homemade Pumpkin Jam: Easy Fall Recipe

Name: Homemade Pumpkin Jam
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 small sugar pumpkin (about 2 cups of pumpkin puree); 1 ½ cups sugar; ½ cup water; 1 medium orange (zested and juiced); 1 cinnamon stick; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 1 teaspoon vanilla extract; A pinch of salt

Description

Homemade pumpkin jam is a delightful and easy-to-make spread that brings the cozy flavors of fall into your kitchen. With a smooth texture and a perfect balance of pumpkin, warm spices, and citrus, this jam is a fantastic way to preserve the flavors of autumn for months to come. It’s great on toast, biscuits, or even as a topping for desserts.

Ingredients

Scale

1 small sugar pumpkin (about 2 cups of pumpkin puree)
1 ½ cups sugar
½ cup water
1 medium orange (zested and juiced)
1 cinnamon stick
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
A pinch of salt

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Instructions

Prepare the pumpkin: Peel the sugar pumpkin, remove the seeds, and cut it into small cubes. Steam or boil the cubes for 15-20 minutes until tender. Drain and mash into a smooth puree (should yield about 2 cups).
Combine ingredients in a pot: In a medium saucepan, combine the pumpkin puree, sugar, water, orange juice, orange zest, cinnamon stick, ginger, nutmeg, and a pinch of salt. Stir together to dissolve the sugar.
Simmer the jam: Bring the mixture to a gentle boil over medium heat. Reduce heat and simmer for 30-40 minutes, stirring occasionally. The jam will thicken, and the flavors will intensify.
Add the vanilla: Stir in the vanilla extract and simmer for an additional 5 minutes. Remove from heat and discard the cinnamon stick.
Store the jam: Transfer the hot jam to sterilized jars while it’s still hot, and seal tightly. If storing in the refrigerator, let it cool first. The jam will keep for up to 2-3 weeks in the fridge.

Notes

If the jam is too thick, add a splash of water to loosen it up. If it’s too thin, continue simmering until it thickens further.
The jam can be canned for longer shelf life. For proper canning, follow appropriate canning instructions to preserve it for up to a year.
Adjust the sugar quantity if you prefer a less sweet jam.
This jam pairs wonderfully with toast, scones, or as a topping for desserts like cakes and ice cream.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Preserves
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 11g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg