Can I use fresh pumpkin instead of canned?

Yes, you can substitute canned pumpkin with homemade pumpkin puree. Just be sure the puree is thick, smooth, and fully cooked before using. Avoid using watery or stringy puree, which can affect both texture and safety.

Is pumpkin jam safe to water bath can?

No. Pumpkin is a low-acid vegetable, so water bath canning is not safe for this recipe. To preserve pumpkin jam long-term, you must use pressure canning . Alternatively, store it in the refrigerator for up to 2 weeks or freeze it for 4–6 months.

Can I reduce the sugar in this recipe?

You can reduce sugar slightly, but it may affect the jam’s ability to gel and stay shelf-stable. To reduce sugar more substantially, use low-sugar pectin and follow manufacturer instructions for proper ratios.

What’s the difference between pumpkin jam and pumpkin butter?

Pumpkin butter is typically cooked longer for a more concentrated, spreadable result, often without added pectin. Pumpkin jam, on the other hand, uses pectin and has a slightly different texture with a brighter, jammier finish.

Pumpkin Jam – Easy Recipe

Name: Pumpkin Jam
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (29 oz) can pumpkin puree: Provides the creamy base for the jam; 1 packet Sure Jell pectin: Helps the jam thicken and set properly; 1 1/2 cups orange juice: Adds acidity and bright citrus flavor; 1 teaspoon ground ginger: Adds warm spice and depth; 1 1/2 teaspoons cinnamon: Classic fall spice that enhances flavor; 1/2 teaspoon nutmeg: Adds rich, nutty warmth; 1/2 teaspoon ground cloves: Intensifies aroma and spice; 4 1/2 cups granulated sugar: Sweetens the jam and helps it preserve

Description

This cozy Pumpkin Jam recipe combines the comforting flavors of fall spices with bright citrus notes from orange juice. Easy to prepare with canned pumpkin and perfect for canning or freezing, it’s a versatile homemade spread ideal for toast, desserts, and gifting.

Ingredients

Scale

1 (29 oz) can pumpkin puree: Provides the creamy base for the jam
1 packet Sure Jell pectin: Helps the jam thicken and set properly
1 1/2 cups orange juice: Adds acidity and bright citrus flavor
1 teaspoon ground ginger: Adds warm spice and depth
1 1/2 teaspoons cinnamon: Classic fall spice that enhances flavor
1/2 teaspoon nutmeg: Adds rich, nutty warmth
1/2 teaspoon ground cloves: Intensifies aroma and spice
4 1/2 cups granulated sugar: Sweetens the jam and helps it preserve

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Instructions

In a large pot, combine pumpkin puree, Sure Jell pectin, orange juice, ginger, cinnamon, nutmeg, and cloves.
Heat over medium-high until the mixture begins to bubble (it won’t reach a full rolling boil due to thickness).
Stir in the sugar and mix until fully dissolved.
Bring the mixture to a rolling boil that can’t be stirred down, and boil for 90 seconds while stirring constantly.
Remove from heat and ladle the jam into sterilized jars.
Wipe the rims clean and seal with sterilized lids and bands.
Place jars in a pressure canner and vent steam for 10 minutes.
Seal the canner and process at 10 pounds of pressure: 15 minutes for half-pints, 20 minutes for pints.
Allow pressure to return to zero naturally, then remove jars carefully.
Let jars cool for 24 hours, check seals, and store accordingly.

Notes

Do not water-bath can this jam — use pressure canning or freeze it.
Use canned or properly prepared homemade pumpkin puree for safety.
Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Spices can be adjusted to taste or swapped for a pumpkin pie spice blend.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Canning
Method: Stovetop, Pressure Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 10g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.5g
Protein: 0.2g
Cholesterol: 0mg