1. Can I make Pumpkin Pie Jam with canned pumpkin puree?

Yes, you can use canned pumpkin puree to make Pumpkin Pie Jam. However, note that canned puree tends to be darker than fresh pumpkin, which may slightly alter the color of the jam. Follow the same recipe, adding the pumpkin pie spice and ginger as directed.

2. How do I know when my Pumpkin Pie Jam has reached the setting point?

The best way to check the setting point of your jam is by using the wrinkle test. Drop a small spoonful of jam onto a cold saucer and place it in the fridge for a minute. Push the jam with your fingertip – if it wrinkles, the jam is set. If not, continue boiling and retest after a few minutes.

3. How long does Pumpkin Pie Jam last?

When properly stored in a cool, dark place, Pumpkin Pie Jam can last up to 12 months unopened. Once opened, store it in the fridge and consume it within 2 months for the best quality and flavor.

4. Can I adjust the spices in my Pumpkin Pie Jam?

Absolutely! If you prefer a spicier jam, feel free to adjust the amount of ginger or add a pinch of cloves. You can also experiment with adding more cinnamon if you enjoy that flavor profile. Just remember to balance the spices so they don't overpower the pumpkin's natural sweetness.

Pumpkin Pie Jam Recipe – Easy & Delicious Fall Treat

Name: Pumpkin Pie Jam Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 kg pumpkin or squash, peeled and chopped into small pieces; 275 ml water; 1 small stick cinnamon; 2 tsp fresh ginger, grated; 1 tsp Pumpkin Pie Spice or Mixed Spice; 8 tbsp lemon juice; 1 kg jam sugar

Description

Pumpkin Pie Jam is a delightful and easy-to-make spread that brings the warm flavors of fall into a jar. With the perfect blend of pumpkin, spices, and sugar, it’s a versatile treat that can be enjoyed on toast, used in baking, or paired with savory dishes. Whether you’re using leftover pumpkins or preparing for the season, this jam captures the essence of autumn in every bite.

Ingredients

Scale

1 kg pumpkin or squash, peeled and chopped into small pieces
275 ml water
1 small stick cinnamon
2 tsp fresh ginger, grated
1 tsp Pumpkin Pie Spice or Mixed Spice
8 tbsp lemon juice
1 kg jam sugar

Cook Mode Prevent your screen from going dark

Instructions

Place the chopped pumpkin or squash into a large preserving pan. Add water, grated ginger, and spices, and bring to a boil.
Reduce the heat and let it simmer for about 30–40 minutes, until the pumpkin is soft and tender.
Remove the cinnamon stick from the pan and use a stick blender to puree the cooked pumpkin until smooth.
Keep the pureed pumpkin on low heat, add the jam sugar, and stir until the sugar has dissolved. Add the lemon juice and bring to a rolling boil.
Boil for about 5-10 minutes, until the jam reaches the setting point (104°C or 220°F). You can also use the wrinkle test to check for setting point.
Once the jam is ready, pour it into sterilized jars while hot. Seal the jars immediately and let them cool.

Notes

Ensure that you are using fresh, uncarved pumpkins for the best flavor. Avoid pumpkins that have had candles in them.
If you can’t find Pumpkin Pie Spice, you can substitute with Mixed Spice.
For extra flavor, you can add a pinch of cloves or more cinnamon to taste.
Always sterilize jars properly to avoid contamination and ensure longer shelf life.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Preserve, Jam
Method: Boiling, Blending
Cuisine: American

Nutrition

Serving Size: 20g
Calories: 63 kcal
Sugar: 15g
Sodium: 1mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 1mg