Can I use canned pumpkin puree for Pumpkin Pie Jam?

Yes, you can use canned pumpkin puree in place of fresh pumpkin. If you do, just add the pumpkin pie spice and grated ginger as the recipe directs. However, keep in mind that canned puree is usually darker in color than fresh pumpkin, which will slightly alter the jam's hue.

How long will Pumpkin Pie Jam last?

Pumpkin Pie Jam can be stored in a cool, dark place for up to 12 months if sealed properly. Once opened, it should be refrigerated and used within 2 months to ensure the best flavor and freshness.

Can I adjust the sweetness of Pumpkin Pie Jam?

Yes, you can adjust the sweetness of the jam to suit your preferences. If you'd like a less sweet jam, simply reduce the amount of jam sugar. Just be sure to keep the correct balance of lemon juice to help the jam set properly.

Pumpkin Pie Jam Recipe – Easy Fall Jam

Description

Pumpkin Pie Jam is a delightful and seasonal treat that brings the best flavors of fall in every jar. With the rich taste of pumpkin, sweet cinnamon, and a hint of ginger, this jam is perfect for spreading on toast, pairing with cheese, or using in baking. It’s incredibly easy to make, using simple ingredients like fresh pumpkin, sugar, and a mix of warm spices.

Ingredients

Scale

1 kg Pumpkin or Squash (peeled and chopped into small pieces)
275 ml Water
1 small stick Cinnamon
2 tsp Fresh Ginger (grated)
1 tsp Pumpkin Pie Spice or Mixed Spice
8 tbsp Lemon Juice
1 kg Jam Sugar

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Instructions

Place the chopped pumpkin or squash into a large preserving pan. Add water, grated ginger, and spices and bring to the boil.
Lower the heat to a gentle simmer and cook for 30–40 minutes until the pumpkin is tender.
Remove the cinnamon stick and use an immersion blender to puree the pumpkin until smooth.
Keep the pureed pumpkin on low heat and stir in the jam sugar until it dissolves.
Add the lemon juice and bring the mixture to a rolling boil. Boil for 5 to 8 minutes until the setting point is reached.
Pour the jam into sterilized jars while it’s still hot. Seal the jars quickly and allow to cool completely.

Notes

To test the setting point, drop a small amount of jam onto a cold saucer. If it wrinkles when pushed, it’s ready. If not, reboil for a couple of minutes and test again.
Once sealed, store the jam in a cool, dark place. It will last for up to 12 months. After opening, refrigerate and use within 2 months.
For a smoother texture, you can use canned pumpkin puree instead of fresh pumpkin.

Nutrition

Serving Size: 20g
Calories: 63 kcal
Sugar: 15g
Sodium: 1mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 1mg