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Pumpkin Jam Recipe - A Perfect Fall Jam

User Rating 3 Star Rating (1 Review)


Pumpkin jam is not exactly something you'll find on your supermarket shelves, even in the fall season. What a shame because people are missing out on a delicious jam that can be enjoyed year round! It's absolutely delicious -- not too sweet, but perfect on virtually all types of breads and even in some desserts. Try on bagels, muffins, pancakes, biscuits, toast and even use in place of mayo on a chicken or turkey sandwich! It's rather simple to make and almost foolproof. In my opinion, it tastes a lot like pumpkin pie! It's just perfect for the holidays!

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes


  • 1 29 ounce can of pumpkin puree
  • 1/2 teaspoon clove
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1 1/2 cup granulated white sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon of vanilla extract


In a medium saucepan, combine all ingredients on medium-high heat, stirring constantly. Bring to a boil and reduce heat to low. Allow mixture to simmer for about 45 to 60 minutes. Check frequently to prevent sticking at the bottom of the pan. If this occurs, lower heat further. When making jams and jellies, I like to use a non-stick pan instead of stainless steel or copper bottom pans.

After 45-60 minutes, the mixture will be thick and a clear orange color -- almost translucent. Place in sterilized jars and seal once cooled. You can also place in unsterilized containers, but the jam will only be good for a week or two in the refrigerator.

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 -- you don't want all of your hard work to be for nothing! For more information about canning and canning safety, please read this canning safety resource from About.com Home Cooking.

Looking for More Pumpkin Recipes?

The pumpkin is popular in the Middle East, especially in certain parts of Lebanon, so there are a variety of pumpkin recipes available. Since there are several varieties of pumpkins, the orange variety we are familiar with in the United States is less common overseas. Some of my favorite recipes using traditional orange pumpkins include pumpkin hummus, pumpkin pancakes, pumpkin couscous, and roasted pumpkin seeds. More recipes include: Pumpkin Bread
  • Pumpkin Creme Brulee
  • Stuffed Pumpkin Blossoms
  • Spicy Pumpkin Bisque
  • Pumpkin Oatmeal Muffins
  • Vegan Pumpkin Risotto
  • Pumpkin Nut Bread
  • Caramel Pumpkin Cookies Kahlua Pumpkin Pie
  • Maple Pumpkin Ring
  • Molasses Pumpkin Pie
  • Nutty Pumpkin Raisin Dip
  • Praline Pumpkin Cheesecake
  • Pumpkin Apricot Jam
  • Pumpkin Apricot Muffins
  • Pumpkin Banana Bread
  • Pumpkin Banana Mini-Muffins
  • User Reviews

    Reviews for this section have been closed.

     3 out of 5
    From Scratch, Member newdealmama

    I don't use canned foods. Searched their pages for how to make my own puree...""Homemade pureed pumpkin for pies is usually much thinner in texture than canned. To alleviate excess moisture, bake rather than steam or boil the pumpkin. Mash and drain through cheesecloth before using in pies."" Keep the heat low and don't quit stirring.

    2 out of 2 people found this helpful.

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