Easy Pumpkin Jam with Spices Recipe – American Special
Easy pumpkin jam with spices is a warm, aromatic spread that perfectly captures the flavors of fall. Made with fresh pumpkin, sugar, and a blend of cozy spices like cinnamon, nutmeg, and cloves, this jam is the perfect balance of sweet and spiced. Its smooth, velvety texture and rich flavor make it a delicious topping for toast, pancakes, or even as a filling for pastries. Quick and simple to prepare, this pumpkin jam is an ideal way to preserve the essence of autumn, adding a comforting touch to your breakfast or dessert.
- 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 :
Use Canned or Fresh Pumpkin:You can use canned pumpkin puree (make sure it’s pure pumpkin) or cook fresh pumpkin and puree it. For fresh pumpkin, choose a sweet variety like sugar pumpkin or butternut.
Adjust Spices:Feel free to tweak the spices to your liking. You can use more cinnamon or nutmeg, and leave out ginger and cloves if you prefer a milder flavor.
Cooking Time:The jam will thicken as it cooks, so be patient. Stir it frequently to prevent burning and check the consistency by testing a small spoonful on a cold plate.
Storage:Store the jam in the fridge for up to 2 weeks. For longer storage, process jars in a hot water bath to make it shelf-stable.
Serving Ideas:This pumpkin jam is perfect on toast, pancakes, scones, or as a filling for pastries. It’s also great paired with cream cheese.
