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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.
Mary C says
I love pumpkin and cant wait to try this recipe. I would love to use your labels they are adorable.
Chris Scheuer says
Thanks, Mary! The labels are on the way!
Linda P. says
Hi Chris, this is definitely a different kind of jam to try. Would it be possible to get the labels for the pumpkin jam?
Thanks, Linda P.
Chris Scheuer says
It is really unique, Linda! Sending the labels now. Hope you enjoy it!
Maureen R. says
Looking forward to making this recipe. Thank you for sharing!
Chris Scheuer says
You're welcome, Maureen. Enjoy!
Anne Kane says
Can't wait to try making this. Thanksgiving gifts for sure. Please send me the labels/
Chris Scheuer says
Sure, we'll send them now, Anne.
Rosie Miles says
Hi there Chris & Scott - first time I’ve contacted you. I love your recipes and commentary (even though our seasons are switched and you feature fall recipes during our spring!).
This recipe sounds yummy and I will definitely try it. I would also like to make some as Chrissie gifts so would love the link to the labels which will make the pressies look really posh 😋
Thanks Rosie (from Perth, Western Australia)
Chris Scheuer says
So nice to hear from you, Rosie! So happy you've enjoyed our recipes. The labels are coming your way!
Chris Scheuer says
Hi Rosie, the labels were unable to be delievered. Could there be an error in your email address?
Linda says
I love all your recipes and your uplifting scriptures and songs ...please send the Pumpkin Jam labels..Thank You
Chris Scheuer says
Thank you, Linda! The labels should be in your inbox! Enjoy!
Bonny says
This Pumpkin Jam sounds wonderful! I used to make Pumpkin Butter (similar to Apple Butter) so I'm anxious to try this version. Please send labels as the gift idea of jam and cheese and crackers will come in handy this holiday season! Thanks so much!
Chris Scheuer says
It will be a wonderful condiment to have at the holidays! Sending the labels now, Bonny!
Barbara says
Made your Praline Pumpkin Muffins yesterday. They are delicious! Looks like this will be the next recipe of yours that I make and share. Would love the labels! Thank you!
Chris Scheuer says
So happy you enjoyed the muffins, Barbara! We'll get these off to you now.
Barbee Goodman says
I'd love to have some of your beautiful pumpkin labels!
Chris Scheuer says
They're on the way, Barbee!
Aileen says
Oh my tummy is rumbling…. Can’t wait to try this recipe. Please send along labels … just in case I feel generous and want to share!
Chris Scheuer says
Haha! Sending them now, Aileen!
Susan H says
Oh. My. Word! I cannot wait to make this. Looks so yummy. Thank you for being so kind and sharing your labels with us. Would you please send them to me too?
Chris Scheuer says
Sure, they're coming your way, Susan!
Pat Chappell says
Please send me your beautiful labels. Can't wait to try this. Wondering if I can use the water bath method for canning this? Thanks!!
Chris Scheuer says
Hi Pat, we'll be happy to send the labels.
Regarding your question about canning, it's questionable. Here is an article about canning pumpkin puree: https://nchfp.uga.edu/tips/fall/pumpkins.html
This jam is a little different though with the apple cider and apple cider vinegar but I'm not sure if that makes a difference or not. I have reached out to our local county extension in regards to this but I haven't heard back from them yet.So at this point, I would say no, I don't advise canning this pumpkin jam.
M. says
Chris, this looks like another delicious recipe. May I kindly ask for the cute labels? Thank you for your generous sharing of recipes and labels.
Chris Scheuer says
You sure can. They're on the way!
Southerner Forever says
Your southern admirer would love to have these labels, Chris!
Chris Scheuer says
Aww, thanks, Kathy! Sending them now.
Dolores Bauer says
Hello!
Please send me the printed labels, this will be an excellent favor gift to send home with my Thanksgiving guests!
thank you, Dolores
Chris Scheuer says
Sure, Dolores! It will be perfect for Thanksgiving guests!
Jean says
I cant wait to try the Pumpkin Jam to give as gifts.
Please send me the labels.
Thanks so much.
Jean
Chris Scheuer says
It will make great gifts, Jean. Send the labels off now!
Sue says
I would love the labels for the pumpkin jam❤️
Chris Scheuer says
Sure, sending them now, Sue!
Irene Lane says
Like a previous question I also would like to know if I could water bath this recipe as I make Jams and breads etc, to sell at craft fairs. ( I just received the set of four bread pans that you recommend and today I am going to make your better than Starbucks Pumpkin bread and also your Raincoast Crackers recipes and I can't wait to taste them)
Would you please also send me your beautiful labels for the pumpkin jam.
I just love all of your recipes. Thank you for all of your hard work.
Irene
PS, Can I also double the recipe?
Thanks again.
Chris Scheuer says
Hi Irene, we'll get the labels off to you now.
Regarding your question about canning, it's questionable. Here is an article about canning pumpkin puree: https://nchfp.uga.edu/tips/fall/pumpkins.html
This jam is a little different though with the apple cider and apple cider vinegar but I'm not sure if that makes a difference or not. I have reached out to our local county extension in regards to this but I haven't heard back from them yet.So at this point, I would say no, I don't advise canning this pumpkin jam.
Candace Roderick says
Chris,
The pumpkin jam sounds delicious. if the chili garlic sauce is omitted would it be more like a pumpkin butter? Also can this be water bath canned and preserved for keeping on pantry shelf?
I would love a pdf of the labels as I will make recipe as is for charcuterie gifts for the holidays. THANK YOU
Chris Scheuer says
Hi Candace, we'll send off the labels now.
Regarding your questions, it will be delicious without the chili garlic sauce although that does give it a little savory zip without being super spicy.
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
Rebecca says
There is an error in the first line of the recipe as it is currently appearing on your website.
Is it just one can of pumpkin?
Chris Scheuer says
Thanks, Rebecca! I have corrected that!
Sue L says
Dear Chris,
I just made my shopping list so that I have all the ingredients make pumpkin jam. I can’t wait to let my family try it. Please send the pdf for the labels. Thank you so much!
Chris Scheuer says
That's great! Hope everyone enjoys it. The labels should be in your email, Sue.
Lynne says
Thank You for the recipe. Guess what everyone is getting for Christmas!? Please send your printable Pumpkin Jam labels. Thanks ever so much.
Chris Scheuer says
Nice! We'll send them off now, Lynne!
Brenda says
I will definitely be trying this recipe. This sounds absolutely wonderful. May I please request a copy of your beautiful labels for the Pumpkin Jam.
Chris Scheuer says
Sending them now, Brenda! Enjoy!
Cindy Bittner says
Please send the printable labels for the pumpkin jam
Thank you
Chris Scheuer says
Sure! They're on the way, Cindy.
Susan Pai says
Thank you for the pumpkin jam recipe! I'm always looking for more ways to add pumpkin to our meals--pumpkin pancakes, pumpkin bread, pumpkin soup,...
I"d love to receive the pdf labels so use when I gift the jam to family/friends 🙂
Best,
Susan
Chris Scheuer says
We love pumpkin too, Susan! We'll be happy to send the labels.