Velvety Pumpkin Jam

When you live on a farm and find yourself drowning in pumpkins long after Halloween, you need to get creative.

Enter the most beautiful jam. Sweet and gently spiced. Perfect on toast, pancakes, swirled into yogurt, or even with cheese.

Starting with pumpkin purée makes it super easy, and you can flavour it however you like.

👉 If you don’t have purée ready, check out my how-to here.

🍯 Ingredients

• 1 kg pumpkin puree
• 300-500 g sugar (adjust to taste)
• 1 lemon (juice + zest) or more if you love the zing!
• Optional spices — mix and match as you like:
  • Cinnamon (a lot if you love it!)
  • Cloves (a pinch, ground)
  • Ginger (powder or fresh – for extra warmth)

To be honest, I never weigh any ingredients. Just throw in what you think seems tasty, stir, taste and adjust!

👩‍🍳 Instructions

1. Combine ingredients
   Place pumpkin purée, sugar, lemon juice + zest, and the spices you like the sound of in a large pot. You probably need to add a little water at this point too.
2. Simmer gently
   Cook over low heat, stirring often, until the sugar dissolves and your jam gets the right consistency. This usually takes 30–40 minutes.
3. Taste & adjust
   Add more lemon for brightness or more spices if you like it bolder.
4. Mix it up! If the jam seems a bit chunky/stringy, mix the jam with a hand blender until it’s velvety smooth.
5. Jar it up
   Pour hot jam into sterilised jars, seal, and let cool. I store mine in the fridge because I tend to skimp on the sugar, but storing in a cool, dark place should work too. Once opened though, definitely keep refrigerated.