This pumpkin jam is made from fresh pumpkin and comes together in one pot with just a few simple ingredients. The kind of recipe that makes your kitchen smell like fall. The steps are similar to any jam recipe, you cook everything together, blend and reduce if needed, and that’s it!
Published: October 11, 2025 by Pamela.
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Pumpkin jam isn’t something I grew up with, it’s not one of those recipes my mom used to make. When I told her I made pumpkin jam, she was surprised. I first discovered it in Portugal, where it’s called “doce de abóbora“. They usually serve it with requeijão, a creamy cottage cheese-style dessert, and the combination is honestly really good!
I’ve always loved making jam, decorating the jars and gifting them too! I’ve made and shared many flavors on here, my fig jam recipe (which I’m remaking soon to gift again), my classic strawberry jam recipe, and one from my childhood that I’ll be bringing back this season: apple jam.
What to serve with pumpkin jam
Pumpkin jam goes well with so many things. I first had it in Portugal was with requeijão, a creamy cottage cheese-style dessert, and it was delicious. You can also spread it on toast, croissants, or biscuits for breakfast. It pairs beautifully with cheese boards too! For dessert, you can layer it in yogurt parfaits, swirl it into oatmeal, or use it as a filling for cakes or cookies.
What is pumpkin jam made of
Pumpkin jam is made with fresh pumpkin, sugar, and either lemon juice or orange juice. I also add a bit of lemon peel and cinnamon for extra flavor. You can include a splash of vanilla extract (or vanilla bean paste) or a star anise like I did for a warm touch. I didn’t use vanilla this time, but it would be a great addition if you want something a little more fragrant.
[Measurements are posted in the recipe card below the instructions.]
What type of pumpkin is best for pumpkin jam
For the best flavor and texture, use sugar pumpkin or pie pumpkin. They are naturally sweet and less watery, which helps the jam cook down perfectly. Avoid large carving pumpkins since they are more fibrous and not as flavorful.
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How to make this easy pumpkin jam recipe
Step 1: Prepare the pumpkin
Peel the pumpkin, remove the seeds, and cut it into small cubes. The smaller the pieces, the faster they cook. You’ll need about 500 g of peeled pumpkin for this recipe.
Step 2: Add everything to one pot
Place the pumpkin cubes in a large pot. Add the sugar, lemon juice (or orange juice), a strip of lemon peel, and a cinnamon stick. You can also add vanilla extract or a star anise for extra flavor. Stir everything together.
Step 3: Cook the jam
Turn the heat to medium and cook the pumpkin, stirring from time to time. As it cooks, the pumpkin will release water and start to soften. Let it simmer gently until the pieces are very soft. This usually takes 25 to 30 minutes.
Step 4: Blend and reduce
Once the pumpkin is soft, remove the cinnamon stick, star anise, and lemon peel. Blend the mixture with an immersion blender until smooth. If you like a chunkier texture, mash it with a fork instead. Return it to low heat for 10 to 15 minutes to reach your desired thickness.
Step 5: Store
Do not let the jam cool before storing. Transfer it directly to sterilized jars while still hot, and close the lids tightly. This helps it store longer. Let the jars cool at room temperature.
How to store pumpkin jam
Once the jam is ready and you are happy with the consistency, transfer it to sterilized jars and close the lid. Allow the jam to completely cool at room temperature. Next, you can move them to the fridge or keep the jars at room temperature as long as they’re sealed. Store them in a cupboard away from humidity, and they will keep for months. Once opened, store in the fridge for up to a month or longer, as long as you don’t double dip and no mold forms.
Frequently Asked Questions
Can I use canned pumpkin for pumpkin jam?
Fresh pumpkin works best for this recipe because it gives a better texture and natural sweetness, but you can use canned pumpkin or even pumpkin puree if that’s what you have. Just make sure it’s pure pumpkin, not pumpkin pie filling, since that already contains sugar and spices.
Can I make pumpkin jam without sugar?
You can reduce the sugar, but it helps preserve the jam and gives it that glossy texture. If you want a lighter version, replace part of the sugar with honey or maple syrup, but keep in mind that the jam won’t last as long.
Can I use frozen pumpkin for pumpkin jam?
Yes, you can make pumpkin jam with frozen pumpkin. Thaw it first and drain any extra liquid before cooking. You can also add them straight from the freezer, just keep in mind you might need to boil for longer as they will release water. The texture of the jam may be slightly softer, but the flavor will still be great.
Jam Recipes you might like
⭐️ If you tried this pumpkin jam recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Pumpkin Jam Recipe
Ingredients
- 500 grams Fresh Pumpkin
- 200 grams Granulated Sugar (See notes)
- 1 Cinnamon Stick
- 1 Anise Star
- 1 Tbsp Lemon Juice
- 1 Lemon peel (Or orange peel)
Instructions
- Peel the pumpkin, remove the seeds, and cut it into small cubes. Place the pumpkin cubes in a large pot. Add sugar, lemon juice or orange juice, a strip of lemon peel, a star anise, and a cinnamon stick. You can also add vanilla extract. Stir everything together and set over medium heat.
- Cook over medium heat, stirring from time to time. The pumpkin will release water and start to soften. Let it simmer for about 25 to 30 minutes, until they become very soft.
- Remove the cinnamon stick, star anise, and lemon peel. Blend the pumpkin mixture with an immersion blender until smooth, or mash it with a fork if you prefer a chunkier texture. Return to low heat and cook for another 10 to 15 minutes depending on the consistency you want.
- Transfer the hot jam to sterilized jars without letting it cool. Close the lids tightly. Let the jars cool at room temperature.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- You can increase the sugar to about half the weight of the peeled pumpkin. For example, for 500 g of pumpkin, use 250 g of sugar. The more sugar you add, the quicker the jam thickens and the less boiling time it needs.
- This recipe yields 1½ cups of jam.
Nutrition
How to Sterilize Jars for Jam
Sterilizing your jars is one of the most important steps to help your pumpkin jam last longer and stay fresh. Here’s the easiest way to do it at home:
Step 1: Wash the jars and lids
Wash your jars and lids with warm water and soap. Rinse them well.
Step 2: Boil the jars
Place the jars and lids in a large pot, cover them completely with water, and bring to a boil. Let them boil for about 10 minutes.
Step 3: Dry them properly
Use tongs to carefully remove the jars and lids from the pot. Place them upside down on a clean towel and let them air dry. Don’t touch the inside of the jars or the lids.
Step 4: Fill while still hot
When your jam is ready, pour it directly into the hot sterilized jars. Fill them almost to the top, leaving just a small space. Close the lids right away.
Step 5: Cool and store
Let the jars cool at room temperature. You can store them in a cool, dry cupboard for several months, they will last for months if they were properly sealed. Once opened, move the jars to the fridge.
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