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If you've never had the pleasure of tasting pumpkin jam, you've missed out on something incredibly delicious! No worries though, you can make it yourself in less than 30 minutes!
What in the world is pumpkin jam? I thought you might be asking that question. It's a delicious, sweet concoction made with, you guessed it, pumpkin. This particular version also has fresh ginger and warm spices, hints of apple and a touch of heat. It's fabulous with cheeseboards, on biscuits, toast, sandwiches, yogurt, oatmeal...
My first experience with pumpkin jam was this past summer while on our trip to the French Alps. With Italy being in such close proximity we had arranged, in advance, a one-day Italian cooking class. It was a lovely experience spent with a seasoned Italian cook (Franca) in her home. There were lots of highlights from the day, one of them being a fabulous Mint Pesto that I recreated after returning to France. Another was a small jar of pumpkin compote that Franca gifted us with when we left.
We loved the delicious pumpkin concoction and several evenings (while in France) we made a cheese board for dinner with fresh French bread (available around every corner in the little village where we stayed), various cheeses, charcuterie, olives, sliced apples and the small jar of Franca's pumpkin jam as a condiment.
As soon as I tasted the pumpkin compote, I knew that I'd have to figure out how to make it. I wrote to Franca and when she sent the recipe I was delighted. It was a fairly long process though which involved peeling and cutting up a whole pumpkin, cooking it on the stovetop followed by an overnight rest and then more cooking. Being a bit lazy, I hoped that I could come up with something similar, but less time-consuming.
A fairly common condiment
When we returned to France after our cooking adventure in Italy, we discovered that pumpkin compote (or jam, as we might call it here in the States) is also quite common in France. It's called Confiture De Citrouille and is sold in many little shops as a condiment to serve with cheese or to spread on bread. I loved the fancy French name so decided to incorporate it into my recipe.
While doing some research, I discovered that, in addition to Italy and France, pumpkin jam is also a very everyday condiment in Portugal and Brazil where it's "served for dessert or as a snack, accompanied with fresh cheese or cream cheese, and it is also used to fill biscuits and cakes", according to Sabor Brasil.
A delightful surprise
As I mentioned above, I wanted to come up with a pumpkin jam that was equally delicious but a little less work and after several attempts, I'm really happy with this shortcut method. After peeling and cubing a whole pumpkin, I wondered if canned pumpkin puree would work just as well. I was pleasantly surprised with the results!
Starting with a can of pumpkin puree, I added sugar, apple cider, apple cider vinegar, fresh ginger, warm spices, a pinch of salt and a tiny scoop of chili garlic sauce for a little savory heat. Then it was just a matter of reducing the mixture until it was nice and thick and super fragrant. It takes about 15-20 minutes with frequent stirring so it's a good project to do if you're going to be in the kitchen anyway.
Is pumpkin puree the same as canned pumpkin?
What is pumpkin puree? You may know it as simply "canned pumpkin". They're the same thing, just depends on the company that makes it. Most grocery stores carry pumpkin puree or canned pumpkin, as it's a super popular item for making pumpkin pie and other pumpkin desserts. What you don't want for this recipe is "pumpkin pie filling" as that has lots of other ingredients added to it in addition to pumpkin.
How to use Pumpkin Jam
How to use this pumpkin jam? I'm discovering more and more things to do with it as I've got a nice supply right now.
- It's a fabulous condiment to serve on a cheese or charcuterie board. It's actually a fun conversation starter because many people have never tasted pumpkin jam and their first question is "what is this delicious stuff?".
- Use it as a sandwich spread. It's delicious with roasted chicken, turkey or pork.
- Spoon it over grilled pork or serve in small bowls on the side for dipping.
- Serve it with yogurt and this Double Almond Paleo Granola for a delicious way to start a fall day!
- Spoon a little on your oatmeal for a delicious variation. Top it with some toasted pecans!
- Spread it on biscuits, toast, English muffins, scones... you name it!
- Give it as a gift! Make a pretty little gift bag with a wedge of great cheese, a package of nice crackers and a jar of this fun pumpkin jam. Another idea is to combine a jar of this delightful condiment with a little bag of candied pecans and a log of goat cheese. Or make some of these copycat Raincoast Crackers and surprise your friends with pumpkin jam and fancy gourmet crackers (that you can make for a fraction of the cost).
- And if you're giving it as a gift, we've got some free printable labels to pizzazz up your pumpkin jam (below).
To receive the free printable labels in your email, simply scroll to the comment section below then scroll to the very bottom and leave us a comment, letting us know you'd like the labels. We'll email them to you with instructions on how to use them. We'll send both a horizontal label and a set of round labels as pictured below
Although there are SO many things to do with this delicious pumpkin jam, one of our favorites is to spoon it over goat cheese or cream cheese and top it with some candied pecans and a shower of fresh thyme leaves.
Oh my, what a wonderful combination! Just beware, as the plate might get licked clean.
You definitely want this unique, delicious condiment in your recipe arsenal. If you've never made jam or jelly before, this pumpkin jam is the perfect place to start, as it's pretty fail-proof and doesn't require any pectin. Pick up some pumpkin puree (canned pumpkin) next time you're at the grocery store and whip up a batch (or two). EVERYONE will be SO happy you did!
Cafe Tips for making this Pumpkin Jam (Confiture De Citrouille)
- I like to use my tallest pot for making this pumpkin jam as it tends to spatter a bit as it gets thicker near the end. The tall pot keeps my stovetop a little tidier.
- It's important when cooking this jam to stir frequently. It doesn't have to be continually stirred but give it a good stir and scrape down the sides of the pot every few minutes. I like to use a heat-resistant silicone spatula for stirring jam. I love this set with the wooden handles. They are also great for stirring up batters for cookies and cakes.
- It's also important that the burner heat is only under the pot, particularly with a gas stovetop. If the flames are outside of the bottom of the pot, the jam will burn to the sides of the pot.
- This recipe calls for chili garlic sauce. Chili garlic sauce is a delicious condiment that adds a bit of heat to this pumpkin jam. Definitely start with the half teaspoon (it has a lot of oomph!) that's recommended in the recipe and taste the finished product. You can always add more, but you can't take the heat away one you've put it in.
- If you're not sure if your jam is done, turn off the heat and spoon a bit onto a small plate. Stick the plate in the refrigerator for 5-10 minutes then check the jam. If you'd like it a little thicker, bring the mixture to a boil again for 4-5 minutes.
- If you end up with jam that is a little too thick, just add a little water, a tablespoon at a time, and stir well until desired consistency is reached.
Thought for the day:
For you know that it was not with perishable things
such as silver or gold that you were redeemed
from the empty way of life handed down to you from your ancestors,
but with the precious blood of Christ,
a lamb without blemish or defect.
He was chosen before the creation of the world,
but was revealed in these last times for your sake.
1 Peter 1:18-20
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.

- 1 15-ounce can (425 g) pumpkin puree sometimes just called "pumpkin"
- 2 cups granulated sugar
- 2 cups apple cider
- ¼ cup apple cider vinegar
- 1 tablespoon finely grated fresh ginger
- ½ teaspoon cinnamon
- ½ teaspoon chili garlic sauce
- ⅛ teaspoon fresh ground or dry nutmeg
- ⅛ teaspoon teaspoon salt
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Wash jars and lids (tops) in hot soapy water or run through the dishwasher.
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Combine all ingredients in a large pot or Dutch oven and stir to combine. Bring to a boil over medium heat. Maintain a steady boil and cook for 15-20 minutes stirring frequently to keep the jam from sticking to the bottom of the pot. Each time you stir, also scrape down the sides of the pot. I like to use a silicone heat-resistant spatula for stirring and scraping.
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Cook for 10-15 minutes or until the jam has reduced by over half and is beginning to thicken. Jam will thicken more as it cools. Transfer to clean jars and cover with lids. Allow to cool to room temperature then refrigerate or freeze
See Cafe Tips above in the post for more detailed instructions and tips to ensure success.
This recipe makes 3-3½ cups of pumpkin jam. The number of jars you get will depend on the size of your jars.

Karye Perez says
I’m so giddy as I have 10 pie pumpkins that I will lure so this will be super “from scratch”
Labels will be amazing !!! Thank iii for offering
Chris Scheuer says
Sending them your way, Karye! Enjoy!
Carolyn Barrett says
I would love to have the pumpkin jam labels. I have made your recipe for friends for Christmas. We had pumpkin jam for the first time in September in Portugal and were thrilled to find your recipe when we returned home!
Chris Scheuer says
That's great, Carolyn! We will send the labels.
Dawn Schweikert says
I would like to preserve the pumpkin jam using a water bath instead of freezing. I was hoping to use 4 ounce jars. Do you think 10 minutes would be too long to process 4 ounce jars?
Thank you
Chris Scheuer says
Hi Dawn, I don't feel safe saying this can be canned with a hot water bath. There is a safety concern when using pumpkin puree and canning. You can read more about it here: https://nchfp.uga.edu/tips/fall/pumpkins.html
Leyla Brenneman says
I never wanted to attempt making jam until I discovered your wonderful freezer jams! I made peach and raspberry jam over the summer and they were superb! I’ll never go back to store bought! I just have to try this pumpkin! Could you please send the labels? Thank you😄
Chris Scheuer says
I love that, Leyla! We will send the labels.
Sue Kimberly says
Oh my goodness! I just made this and it is delicious:) It was an easy recipe to follow and the consistency was lovely. I am very excited to share this with some special family and neighbors, getting ready to make another batch. Would you please send me the labels? Thank you so much, just seeing the picture of the two of you, reading about the recipes, and seeing the scripture at the end really fills my heart with joy. Happy Thanksgiving!
Chris Scheuer says
Thank you for the kind comment, Sue! We are happy to send the labels your way.
Peggy says
Love this pumpkin jam! Perfect hostess gift! Please send the labels for Pumpkin Jam (Confiture de Citrouille) .
You’re my go-to for delicious recipes year round. Thank you for your sharing your creativity.
Blessings, Peggy
Lake@gvtc.com
Chris Scheuer says
Thanks, Peggy! We will send the labels.
Suzanne says
Can't wait to try this recipe. May I have the link to the labels. The jam will make such a wonderful Thanksgiving gift with cheese and a special cracker. Many thanks and best wishes for a wonderful holiday.
Chris Scheuer says
Sure, Suzanne!
Vicki says
Just found the best gift for a few "Special"friends for Christmas.Would love the labels.They will think it came from some fancy shop.Thanks for all the delicious recipes you send our way.Happy Thanksgiving and a wonderful Holiday Season !
Chris Scheuer says
Sending them your way, Vicki!
Laura Hilton says
Would love to have the printable labels for this recipe. Can't wait to try this one!
Chris Scheuer says
Sure, Laura!
Alice says
Thank you for another delicious gift idea. Please send labels
Chris Scheuer says
Sending them your way, Alice!
Anne Sly says
Can't wait to try. Can you please send labels. Thanks for source for jars.
Chris Scheuer says
Sure, Anne!
Hella says
That looks like just the right thing to make right now. I have been looking for an inspiration, and here it is. Thank you!
Would you please kindly send me the label ? They are beautiful.
Chris Scheuer says
Sure, Hella!
Michele Elliott says
Can you tell me where you purchased the super cute jar? I haven't found this style on the internet yet.
Thank you
Chris Scheuer says
Hi Michele, here are the links to the jars- https://www.amazon.com/Weck-901-Deco-Jar-Liter/dp/B00N36URZQ/ref=sr_1_1?keywords=weck+deco+jars&qid=1668195978&sr=8-1 and https://www.amazon.com/gp/product/B0171YQ7OU?ie=UTF8&linkCode=sl1&tag=thecafsucfar-20&linkId=4fba013ef7252f1d3fa0f37aa0364b74&language=en_US&ref_=nav_ya_signin&th=1
Julie Weddle says
I love your recipes! Planning on making the Pumpkin Jam. Could I please get the labels? Thank you so much! Julie
Chris Scheuer says
Of course, Julie!
Cathy says
We are having a dollop of pumpkin jam on our vanilla yogurt this morning. Delicious! I would love to get the labels so I can share with friends and family. Thanks so much!
Chris Scheuer says
Yum! Sending them your way, Cathy!
Helen says
Looking forward to gifting this jam, thank you for the recipe! Please forward the labels.
Chris Scheuer says
Sure, Helen!
Barb says
Hi Chris,
I'm loving all your recipes. Would you please send the labels for the pumpkin jam. I'm anxious to try this. Thanks
Chris Scheuer says
Thanks, Barb! Sending them your way.
Kim says
Loved the pumpkin jam...could you please send labels? Thank you!
Chris Scheuer says
Sure, Kim!
Terry says
Can’t wait to try this! Can you send me the labels, too?
Chris Scheuer says
Of course, Terry!
Julie Goodwin says
Those looks like a wonderful recipe to use for gift giving! Please email me the labels for the pumpkin jam!
Chris Scheuer says
Sure, Julie!
Aileen Alexander says
Hi Chris looking forward to trying this recipe. Could you please send me the labels?Thanks
Chris Scheuer says
Sure, Aileen!
Jean says
Thank you Chris. I would love the lable too!
Chris Scheuer says
Sure, Jean!
Melanie says
Love your photographs that accompany your recipes, they are very beautiful and inspiring. Please send the printable labels for the pumpkin jam and your apple butter recipe. Thank you for sharing your travel and cooking experiences with us!
Chris Scheuer says
Thank you for the kind comment, Melanie! We will send the labels.
Cheri McIntyre says
Please send me the pdf for the labels for Pumpkin Jam. i want to give it as a holiday gift for my neighbors along with apple butter and a batch of scones.
Thank you
Chris Scheuer says
Great idea, Cheri! Sending it now.