Introduction

Oh, friend, there’s just something magical about the air turning crisp, leaves crunching underfoot, and the kitchen filling with those warm, inviting scents of pumpkin and spice. It instantly transports me back to cozy afternoons, maybe even to Grandma’s kitchen, filled with love and deliciousness. And today, I want to share a recipe that bottles up that feeling perfectly: Homemade Pumpkin Jam! You might think making jam sounds complicated, but trust me, this recipe is so incredibly easy and quick, you’ll wonder why you didn’t try it sooner. It’s pure autumn sunshine in a jar, ready to spread on toast, swirl into yogurt, or just spoon straight from the jar (no judgment here!).

Why You’ll Love This Recipe

Fast: Seriously, you can have a batch bubbling away in no time.
Easy: No fancy techniques, just simple steps anyone can follow.
Giftable: Pour it into cute jars, tie a ribbon, and you’ve got the perfect thoughtful homemade gift.
Crowd-pleasing: Who doesn’t love the warm, comforting flavors of pumpkin spice?

Ingredients

Gather ’round, let’s talk about the stars of our jam-making show. You only need a few simple things to create this autumnal delight:

1 1/2 kg Pumpkin, peeled and cut into small cubes: The heart of our jam! Any sweet, dense pumpkin variety works wonderfully here, like Sugar Pie or Butternut squash (yes, squash works too!). Just make sure it’s peeled and cut into nice, small, uniform cubes so it cooks down evenly.
1 kg Sugar: This is what helps thicken our jam and preserves it. It might seem like a lot, but it’s essential for the jam consistency and shelf life (even for fridge jam!).
2 Oranges (juice and zest): This is one of my favorite parts! The bright citrus cuts through the sweetness and adds a lovely freshness. Don’t skip the zest – that’s where so much of the vibrant orange flavor lives.
1 tbsp Ginger: Warm and slightly spicy, ginger adds a wonderful depth to the classic pumpkin spice profile. Freshly grated is amazing, but ground works too!
1 tbsp Cinnamon: Can you even do pumpkin without cinnamon? It’s the quintessential cozy spice we all adore.
1 tsp Nutmeg: Just a touch of this warm spice rounds out the flavor profile beautifully. Freshly grated nutmeg is always a winner if you have it!

How to Make It

Alright, let’s get cooking! Follow these simple steps, and you’ll have delicious pumpkin jam in no time.

First things first, make sure your pumpkin is prepped – peeled and cut into those nice small cubes you gathered earlier.
Grab a large, heavy-bottomed pot or Dutch oven. This helps prevent scorching. Toss the cubed pumpkin into the pot.
Add the sugar over the pumpkin. Give it a gentle stir. You’ll notice the sugar starts to draw moisture out of the pumpkin as it sits.
Now, let’s add the flavor boosters! Zest your two oranges right over the pot. Then, squeeze in the juice from both oranges.
Stir in the ginger, cinnamon, and nutmeg. Give everything a good mix to combine.
Place the pot over medium heat. Stir frequently as the sugar dissolves and the mixture starts to heat up and become more liquid.
Once it comes to a gentle boil, reduce the heat to low. You want a steady simmer, not a vigorous boil.
Now, the simmering magic happens! Let it simmer, uncovered, stirring often, especially as it starts to thicken. This can take anywhere from 45 minutes to 1.5 hours, depending on how juicy your pumpkin is and how thick you like your jam.
As it simmers, the pumpkin will become very soft and start to break down. You can mash it gently against the side of the pot with your spoon or a potato masher if you like a smoother jam, or leave it a little chunky.
The jam is ready when it’s thickened to your liking. A good test is to put a small dollop on a cold plate (pop one in the freezer beforehand!). Let it cool for a minute, then tilt the plate. If it wrinkles slightly and doesn’t run quickly, it’s ready!
Carefully spoon the hot jam into clean jars. Leave about 1/2 inch of headspace. Wipe the rims clean and put on the lids.
Let the jars cool completely on the counter. As they cool, you might hear the lids “pop” if you used proper canning jars and techniques, indicating a seal. Even if they don’t seal, it’s perfectly fine for storing in the fridge!

Substitutions & Additions

Want to play around with the flavors? Here are a few ideas:

Spice Swaps: Add a pinch of ground cloves or allspice for even more classic pumpkin pie flavor.
Citrus Boost: Try adding the zest and juice of a lemon along with the oranges for extra brightness.
Vanilla Bean: Scrape the seeds from half a vanilla bean into the jam while it simmers for an extra layer of warmth and sophistication.
Boozy Kick: A splash of rum or bourbon added towards the end of cooking can be a fun adult twist!
Less Sugar? While the sugar is key for texture and preservation, you could reduce it slightly, but be aware the texture might be softer and it won’t last as long in the fridge. You could also experiment with replacing a little sugar with maple syrup.

Tips for Success

Making jam is forgiving, but these tips can help you get the best results:

Don’t Rush the Simmer: Low and slow is the way to go. High heat can cause the bottom to scorch before the jam is thick enough. Stir, stir, stir!
Use a Heavy Pot: This distributes heat more evenly and reduces the risk of burning.
Test for Thickness: That cold plate test is your best friend. Remember jam will thicken more as it cools.
Jar Hygiene: While this recipe focuses on fridge jam, make sure your jars are sparkling clean before filling them.
Prep Ahead: You can definitely peel and cube your pumpkin a day ahead and store it in an airtight container in the fridge.

How to Store It

Once your beautiful jam is made and cooled:

If you didn’t process the jars for shelf-stable canning (which this recipe doesn’t require), store the jars in the refrigerator.
Homemade pumpkin jam stored in the fridge should last for about 2-3 weeks.
For longer storage, you can freeze the jam! Leave extra headspace in your freezer-safe containers as the jam will expand slightly when frozen. It should keep well in the freezer for several months. Thaw in the fridge before using.

FAQs

Got questions? I’ve got some answers!

Can I use canned pumpkin puree? No, I don’t recommend using canned puree for this recipe. It has a different consistency and moisture content than fresh cooked pumpkin, and the texture of the finished jam won’t be quite right. Stick to fresh pumpkin or squash!
How do I know when it’s thick enough? The cold plate test is the best way! Put a small spoonful on a plate chilled in the freezer. If it sets up and wrinkles when you push it with your finger after a minute, it’s ready.
Is this jam very sweet? Yes, like most traditional jams, it does contain a good amount of sugar which is necessary for the texture and to help preserve it. However, the citrus and spices balance the sweetness nicely.
Can I use different spices? Absolutely! Feel free to adjust the ginger, cinnamon, and nutmeg to your taste, or add others like cloves or cardamom.

Easy & Cozy Homemade Pumpkin Jam

Bottle up the feeling of fall with this incredibly easy and quick homemade pumpkin jam. Perfect for spreading on toast, swirling into yogurt, or gifting. It's pure autumn sunshine in a jar!

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Cook Time 45

Equipment

Large, heavy-bottomed pot or Dutch oven Helps prevent scorching
Jar(s) For storage
Potato Masher Optional, for smoother jam
Cold plate For testing thickness

Ingredients

Hauptzutaten

1.5 kg Pumpkin peeled and cut into small cubes; any sweet, dense variety like Sugar Pie or Butternut squash works
1 kg Sugar helps thicken and preserves
2 Oranges juice and zest
1 tbsp Ginger freshly grated or ground
1 tbsp Cinnamon
1 tsp Nutmeg freshly grated is a winner

Instructions

Make sure your pumpkin is prepped – peeled and cut into small cubes.
Grab a large, heavy-bottomed pot or Dutch oven. Toss the cubed pumpkin into the pot.
Add the sugar over the pumpkin. Give it a gentle stir. You'll notice the sugar starts to draw moisture out of the pumpkin as it sits.
Zest your two oranges right over the pot. Then, squeeze in the juice from both oranges.
Stir in the ginger, cinnamon, and nutmeg. Give everything a good mix to combine.
Place the pot over medium heat. Stir frequently as the sugar dissolves and the mixture starts to heat up and become more liquid.
Once it comes to a gentle boil, reduce the heat to low. You want a steady simmer, not a vigorous boil.
Let it simmer, uncovered, stirring often, especially as it starts to thicken. This can take anywhere from 45 minutes to 1.5 hours.
As it simmers, the pumpkin will become very soft and start to break down. You can mash it gently against the side of the pot with your spoon or a potato masher if you like a smoother jam, or leave it a little chunky.
The jam is ready when it's thickened to your liking. A good test is to put a small dollop on a cold plate. Let it cool for a minute, then tilt the plate. If it wrinkles slightly and doesn't run quickly, it's ready!
Carefully spoon the hot jam into clean jars. Leave about 1/2 inch of headspace. Wipe the rims clean and put on the lids.
Let the jars cool completely on the counter. Even if they don't seal, it's perfectly fine for storing in the fridge!

Notes

Do not use canned pumpkin puree for this recipe; stick to fresh pumpkin or squash. Store homemade pumpkin jam in the refrigerator for about 2-3 weeks. For longer storage, freeze the jam in freezer-safe containers, leaving extra headspace; it keeps for several months in the freezer. Use a heavy pot and stir often during simmering to prevent scorching. Test for thickness using the cold plate method – jam will thicken more as it cools. Ensure jars are sparkling clean before filling.