Easy Pumpkin Jam with Spices Recipe – American Special
This pumpkin jam with spices is the ultimate warm fall spread, blending smooth pumpkin puree with a comforting mix of cinnamon, nutmeg, and cloves for a richly flavored topping. It’s a versatile autumn breakfast idea—perfect for toast, pancakes, or even as a pastry filling—and incredibly easy to whip up in just 30 minutes.
- Prep Time5 min
- Cook Time25 min
- Total Time30 min
Easy Pumpkin Jam with Spices Ingredients:
- 2 cups pumpkin puree (fresh or canned)
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/4 tsp ground cloves (optional)
- Pinch of salt
- 1 tbsp vanilla extract (optional, for extra flavor)
How to make Easy Pumpkin Jam with Spices :
Prepare the pumpkin:If using fresh pumpkin, peel and cube a small sugar pumpkin (or any sweet variety), then cook it until soft (either by steaming, boiling, or roasting). Mash or puree the pumpkin until smooth. If using canned pumpkin, make sure it’s pure pumpkin (not pumpkin pie filling).
Combine ingredients:In a medium saucepan, combine the pumpkin puree, sugar, water, and lemon juice. Stir to combine. Add the cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring occasionally.
Cook the jam:Reduce the heat to low and let the mixture cook, uncovered, for about 45 minutes to 1 hour. Stir frequently to prevent it from sticking to the bottom. As it cooks, the jam will thicken, and the flavors will concentrate.
Check for consistency:After about 45 minutes, test the jam’s consistency by placing a small spoonful on a cold plate. Let it sit for a minute, then run your finger through it. If it holds its shape and doesn’t run, it’s ready. If it’s too runny, continue to cook for a few more minutes.
Add vanilla:If using, stir in the vanilla extract during the last 5 minutes of cooking.
Cool and store:Once the jam has thickened to your desired consistency, remove the pot from heat and let it cool. Transfer the jam to sterilized jars or containers, and store it in the fridge for up to 2 weeks. If you want to preserve it for longer, you can process the jars in a hot water bath for 10-15 minutes.
Serve: Enjoy your pumpkin jam on toast, pancakes, scones, or as a filling for baked goods like pastries or thumbprint cookies.
Recipe Notes :
A fantastic make-ahead jam—prepare in advance, store in sterilized jars, and enjoy its flavor deepening over several days.
Customize the adjustable spice blend to your taste—use more cinnamon for warmth, or dial up nutmeg and cloves for complexity.
For a longer shelf life, process the jars in a hot water bath to safely preserve the jam beyond two weeks in the fridge.
