Pumpkin Jam

Pumpkin jam
Tania Mattiello / Getty Images
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 64 servings
Nutrition Facts (per serving)
22 Calories
0g Fat
6g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 64
Amount per serving
Calories 22
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although pumpkin jam is not typically something you will find on average supermarket shelves, even in the fall season, it's an autumn favorite in specialty gourmet catalogs. And if you are pumpkin picking or apple picking in season and stop into an adorable farm store with fresh pies, you're likely to find cans of pumpkin jam for sale as well. Some places might call it pumpkin butter but, if you read the ingredients, they are probably similar to those in this jam recipe.

This jam is not overly sweet and absolutely perfect on virtually all types of bread and even in some desserts. Try spreading it on bagels, muffins, toast or biscuits. Spoon some over pancakes and even use in place of mayo on a chicken or turkey sandwich! It's rather simple to make and almost foolproof. If you're craving pumpkin pie, a bit of the pumpkin jam might help to curb the craving and, of course, the jars make great holiday gifts.


  • 1 can (approximately 29 oz.) pumpkin puree
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups granulated sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon ​vanilla extract
  • 1/4 teaspoon salt (or to taste)

Steps to Make It

  1. In a medium saucepan, combine the pumpkin puree (be sure to use plain pumpkin and not pumpkin pie filling), clove, cinnamon, ginger, allspice, sugar, lemon juice, salt, and vanilla extract on medium-high heat, stirring constantly. Bring the mixture to a boil and then reduce the heat to low. Allow the mixture to simmer for about 45 to 60 minutes. Check and stir frequently to prevent it from sticking to the bottom of the pan. If this occurs, lower the heat even further. When making jams and jellies, it is best to use a non-stick pan instead of stainless steel or copper bottom pans to avoid a reaction with the metals.

  2. After 45 to 60 minutes, the mixture will be thick and a clear orange color―almost translucent. Taste the jam to see if it needs any additional salt. Then pour it into sterilized jars and seal once cooled. Note that if you are not preserving, you can also place the jam in unsterilized containers and store in the refrigerator but be sure to use within a week or two.

  3. If you are a first-time canner, it is important that you follow canning safety procedures very carefully. If not, you may put yourself or others at risk of food poisoning and also risking premature spoilage.

  4. Note that if using fresh pumpkin, choose one that is anywhere from 2 to 3 lbs. and roast for an hour in a 400 F oven until tender. Scoop out the seeds and then spoon the flesh into the pot as you would with canned pumpkin puree.

  5. For some fun variations, try substituting pure maple syrup for some of the granulated sugar for a more autumnal flavor.