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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.
Nilene Thompson-Finn says
Wow, this recipe looks amazing! I can’t wait to make it this upcoming weekend. I would love to receive the pdf of the labels. Thanks so much. I will be sure to come back and leave a review next week.
Chris Scheuer says
Hope you enjoy it, Nilene! We'll send the labels now.
Patty Williford says
Can not wait to try this Pumpkin Jam!! Love the label toppers too!!
Chris Scheuer says
Sure, they should be in your email, Patty!
Vicki says
As, usual this jam looks delicious.I would love to have these labels.They are so lovely. Thank you so much for posting many wonderful recipes to keep me busy.
Chris Scheuer says
You're welcome, Vicki - it's my joy to do this. Sending the labels now!
Myriam Vizcaino says
Hello, can't wait to make the pumpkin jam! I would love the jam labels. Thank you!
Chris Scheuer says
Hope you enjoy it, Myriam. We'll send the labels now.
Rebecca Anderson says
What a great idea. I’m excited to try it out and would love the labels, so adorable. Thank you
Chris Scheuer says
Thanks, Rebecca! They're on the way!
Liz says
Another delicious addition to my charcuterie board! Could you send along the PDF for the labels? Thanks.
Chris Scheuer says
It's fabulous on a charcuterie board. We'll be happy to send the PDF>
Margo says
Have enjoyed all your recipes. Oh my!! Delicious
Many thanks for the labels too. Please send labels for pumpkin jam.
Margo
Chris Scheuer says
Thanks, Margo. We'll be happy to send the labels.
Trish says
This pumpkin jam sounds delicious especially like the goat cheese and candied pecans idea! Please share the labels. Thanks for all your recipesl
Barbara says
I would love some of you beautiful labels. Thank you so much for doing these...adds an extra special touch!!
Barb
Chris Scheuer says
You're welcome, sending the labels now, Barbara!
Vicki Allen says
Would love to receive the labels for this recipe. I have been looking for something to gift at Christmas that would be unique and tasty. This fits the bill!! Excited to give it go.
Chris Scheuer says
This will be a really fun Christmas gift! The labels should be in your inbox shortly, Vicki!
Sue R. says
I want to try every recipe you post! (Your focaccia bread recipe is happening in my kitchen right now.) I grew some lovely pumpkins this year so will try the comfit recipe using homegrown pumpkins. Yum! Thank you for the hard work on your recipes and photographs...both very much enjoyed.
Chris Scheuer says
I love that you love our recipes, Sue. It will be delicious with homegrown pumpkins!
Nina Akin says
This looks amazing, I simply love your Blog and have shared it several times with my foody friends. This recipe for sure !!
Im going to make it this week for a party on Friday ! Always so happy to learn new things !! I would love to have your lables !! They look great too !!
Chris Scheuer says
Thanks so much, Nina. We appreciate you sharing the website with others. Hope you enjoy the jam, sending the labels now.
Sharon V. says
I would love to have some of your beautiful labels. Thank you providing these, and for sharing your passion and talents. Your recipes are incredible!
Chris Scheuer says
I appreciate your encouraging words, Sharon! The labels are on the way.
Donna L Dwulet says
I can't make your recipes fast enough. Keep them coming. PLease send the labels. Thanks
Chris Scheuer says
Thanks so much, Donna! Sending the labels now!
Ellen Leach says
Just read and printed your Pumpkin Jam recipe. Sounds interesting and will make a nice gift. Could you please send me your label printouts and instructions. Also can you tell me what brand of chili garlic sauce you used for this recipe as some brands are very garlicy and I don't want to ruin this recipe with too much of a garlic undertone.
Love your website!
Thank you,
Ellen L.
Chris Scheuer says
Hi Ellen, hope you enjoy the jam. We'll send the labels out now.
Regarding the chili garlic sauce, I really like this brand: https://amzn.to/30hOTey
Grace Pollak says
I am going to try this pumpkin jam-can u please send us the free labels fir the bottles. Thank you- I live your recipes.
Chris Scheuer says
Sure! Thanks for your find words, Grace!
Colleen J. Rousch says
I would be sooooo thrilled to receive these labels. They are soooo classy and just add such a lovely fnishing touch to your delicious recipes, Thanks, Colleen
Chris Scheuer says
We'll be happy to send them, Colleen!
Kathleen says
May I please have the labels for the pumpkin jam.
Thanks.
Chris Scheuer says
Sure, they're on the way, Kathleen!
Karo says
Can this jam be preserved in a hot water bath so it will last longer on the shelf or is it a refrigerator/freezer jam?
cheryl scott says
Can this jam be hot water bathed to preserve safely? Thanks
Chris Scheuer says
Hi Cheryl,
Regarding your question, I have to say that I’m not a canning expert. I know that pumpkin is very low in acid which would make it unsafe for home canning. However, this recipe does have a load of apple cider as well as apple cider vinegar which are mildly acidic.
I wish I could be more helpful but perhaps some of our canning expert readers will chime in on this issue.
Chris Scheuer says
Hi Cheryl, check out the answer I left for Karo.
Chris Scheuer says
Hi Karo, generally pureed pumpkin is not safe for canning. You can read more about it here: https://nchfp.uga.edu/tips/fall/pumpkins.html
This jam is a little different though so I have actually contacted our local county extension for advice on this particular jam. Until I hear back from the, I would not recommend canning it.
Barbara says
Yum! Please send labels. Thank you!
Chris Scheuer says
Sure! Sending them now, Barbara!
Keith Blackmore says
Thank you for the recipe. I've brought this jam home from France myself and used it for a bresaola appetizer. Thins slices of bresaola, spread with pumpkin jam, a small matchstick of monchego cheese with some arugala on top. Rollup and tie with a chive. Yummy.
Please share your labels with me as I plan to make this.
Chris Scheuer says
That sounds fabulous, Keith! We'll be happy to send the labels.
Karo says
Please send the labels to me. I have to try, yet ,another of your famous jams! Hooray!
Chris Scheuer says
I love your enthusiasm, Karo 🥰 Sending them now.
Booge says
May I please have labels for pumpkin jam!!!🎃❤️
Chris Scheuer says
You sure can, Booge! They should be in your inbox shortly.
Cheryl Svendsen says
This jam sounds delightful! Please share the labels with me so I can gift jars to friends and neighbors.
Chris Scheuer says
Thanks, Cheryl! They're on the way!
Rebecca says
Please send pumpkin jam label
Chris Scheuer says
Sure, sending them now, Rebecca!