Homemade Pumpkin Jam Recipe – Easy, Fragrant & Perfect for Autumn
Don’t just stick to pumpkin soup or a pumpkin gratin this year.
Put those beautiful squashes to good use and make this delicious spiced pumpkin jam — the perfect spread for your toast or afternoon snack this winter.
Easy homemade pumpkin jam recipe
It’s pumpkin season, which means it’s time to stock up on jars of homemade pumpkin jam, a simple and easy recipe anyone can make.
For years, I used to make an older, very basic version, which I’ll share below.
But more recently, I’ve switched to this new favorite: a pumpkin jam with freshly squeezed orange juice and grated ginger for an incredible burst of flavour.
The result? A homemade pumpkin and orange jam that’s intensely fragrant and bursting with taste.
Personally, I find this version, with the zing from the orange and the warmth of the ginger, a thousand times more delicious.
I often prepare a batch ahead of time and pour it into pretty jars — the perfect edible gift for my son’s teachers. And they absolutely love it!
As one of them told me, “Every bite feels like Christmas.”
Ingredients for Homemade Pumpkin Jam
For about 3 jars (220 ml each):
- Pumpkin – 800 g, peeled and diced : Choose a ripe pumpkin with firm, sweet flesh. Peel it carefully and cut into 2 cm cubes for even cooking.
- Sugar – approx. 550 g : Traditional jams use equal amounts of fruit and sugar, but here we reduce it: about 600 g sugar per 1 kg of pumpkin. You can adjust depending on your taste or the sweetness of your oranges.
- Fresh orange juice – 200 ml : Adds brightness and balances the sweetness. If using store-bought juice (which is usually sweeter), reduce the sugar slightly.
- Orange zest – from 1 untreated orange : Boosts flavor with a subtle bitterness.
- Fresh ginger – 2 cm, finely grated : Brings a warm, spicy kick that complements the pumpkin.
- Cinnamon stick – 1 : A must-have spice for fall jams.
- Star anise – 1 (optional) : Adds a delicate aniseed aroma.
- Butter – 1 tablespoon : Helps reduce foaming during cooking, leaving a glossy finish.
Here I follow the principle of using 3 parts fruit to 2 parts sugar:
- 1.5 kg fruit → 1 kg sugar
- 1 kg fruit → 600 g sugar
- 882 g pumpkin → 588 g sugar (as in today’s recipe)
What’s the Difference Between Pumpkin and Squash?
This jam recipe works with all kinds of squash. Whether you’re using pumpkin, winter squash, or even red kuri (potimarron), you can follow the exact same steps without adjusting the proportions.
But if you’ve ever wondered — what’s the real difference between pumpkin and squash?
- Pumpkin: usually round and spherical, bright orange, with a stringy flesh and a mild flavor.
- Squash (potiron): more flattened in shape, with skin ranging from reddish-orange to dark green. Its flesh is denser, sweeter, and tastier, with far fewer fibers than pumpkin.
In short, both are excellent for making homemade jam, but squash tends to give a smoother texture and a slightly sweeter taste.
How to Prepare and Cook Pumpkin Jam
Follow these simple steps for a foolproof pumpkin jam:
- Combine the ingredients : In a large pot, place the diced pumpkin, sugar, orange juice, zest, ginger, cinnamon, and star anise. Mix well.
- Let it macerate overnight : Cover the pot and leave it in the fridge (or on the counter if it’s cool) overnight. This step helps dissolve the sugar and enhances the flavors.
- Start cooking : The next day, bring the pot to a boil over medium heat. Cook on high for 2–4 minutes, then reduce to low heat.
- Simmer gently : Let it cook for 20–30 minutes, stirring occasionally. Use a potato masher if you prefer a smoother texture.
- Check the setting point : With a sugar thermometer, the jam is ready at 105–106 °C (221 °F). Without a thermometer, use the cold plate test (see below).
- Finish with butter : Stir in the butter near the end to reduce foam.
- Jar the jam : Pour the hot jam into sterilized jars, seal immediately, turn them upside down for 5 minutes, then let cool.
How to Check if Pumpkin Jam is Properly Cooked
You can test in two ways:
– With a sugar thermometer: the jam is ready at 105 °C / 221 °F.
– Without a thermometer – the cold plate method:
- Place a small plate in the freezer for 15 minutes.
- Drop a teaspoon of hot jam on the chilled plate.
- Wait 2–3 minutes, then tilt the plate.
- If the jam runs slowly and thickly, it’s ready. If it’s still liquid, cook for a few more minutes and test again.
Tips for the Perfect Texture
- Cut pumpkin cubes evenly (about 2 cm) for uniform cooking.
- Stir regularly to avoid burning.
- Mash lightly with a potato masher if you like it smoother.
- Test doneness with a thermometer or cold plate method.
- Add a spoon of butter at the end for a glossy, foam-free jam.
Variations: Spices, Fruits & Substitutions
This recipe is versatile, and you can adapt it to your taste:
- Extra spices: add nutmeg, vanilla, or cardamom for a new twist.
- Fruits to mix in: apples, pears, or pineapple pair beautifully with pumpkin.
- Sugar alternatives: swap white sugar for brown sugar, honey, or agave syrup (adjust quantities accordingly).
- Low-sugar version: reduce sugar and add a little natural pectin or agar-agar to help set the jam.
Storage & Shelf Life
- Sterilize jars before filling (10 min in boiling water or 120 °C oven).
- Fill jars while hot, seal immediately, and flip upside down for 5 minutes.
- Store in a cool, dark place for up to 1 year.
- Once opened, refrigerate and consume within 3–4 weeks.
If the jam crystallises slightly, reheat gently with a splash of orange juice or water.
Other Preserves recipes to try
Easy Homemade Pumpkin Jam Recipe with Orange and Spices
- Total Time: 24 hours 20 minutes
- Yield: 3 jars (220 ml each)
Description
Here is the recipe for homemade pumpkin jam, a squash and orange preserve with festive Christmas flavors that’s easy to make
Ingredients
- 1 pumpkin, peeled and cut into small pieces (800 g)
- 550 g sugar
- 200 ml orange juice (freshly squeezed)
- Orange zest
- 2 cm fresh ginger (grated)
- 1 cinnamon stick
- Star anise (optional)
- 1 tablespoon butter
Instructions
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In a large bowl or cooking pot, add the pumpkin pieces, sugar, orange juice, cinnamon stick, grated ginger, orange zest, and star anise.
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Cover the bowl and let it rest overnight in the fridge, or on the counter if the room is cool.
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The next day, place the pot over medium heat and bring to a boil.
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Cook on high heat for 2–4 minutes, then lower to very low heat.
-
Let simmer for 20–30 minutes, stirring occasionally, and mash the pumpkin pieces with a potato masher if desired.
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If you have a sugar thermometer, cook until it reaches 106°C (222°F).
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Near the end of cooking, add the butter and stir.
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Quickly transfer the jam into clean, sterilised jars. Seal immediately.
- Prep Time: 24 hours
- Cook Time: 20 minutes
- Category: jam
Nutrition
- Serving Size: 100 g
- Calories: 180 kcal
