This easy pumpkin jam is a great addition to have when fall comes around. It’s perfect on toast, with pancakes, crepes, or in any baking recipe like these Pumpkin Buns. I use fresh pumpkin, honey instead of sugar, and a few spices. Get the recipe below. It’s pumpkin goodness!

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Pumpkin jam in a jar wrapped with a white string tied in a bow tie. The jar is sitting on a yellow napkin. Hand holding a spoon with jam on it over the jar. Pinecones with pine branches and pine needles on the background.

How to make pumpkin jam?

I like to use fresh pumpkin or butternut squash. Cut it into pieces and bake until soft. Using an immersion blender or food processor, puree the pieces. Once you have that ready, use the amount listed on the recipe card, or you can even double the recipe.

In a saucepan, combine the puree, honey (or sugar), cinnamon, nutmeg, vanilla bean and seeds, and salt. Cook for about an hour on low heat, or until the mixture has thickened. When you take it off the heat, stir it and let it cool off. Transfer to an airtight container and keep it in the fridge for up to a month.

Baked butternut squash pieces laying on a baking tray lined with parchment paper.
Pumpkin being pureed with a hand blander in a glass bowl.
Saucepan with pumpkin peree, honey, spices, pinch of salt, and a silicone spatula.
Saucepan with brown mixture and a silicone spatula in it.
Pumpkin jam in a jar with a white string around it tied into a bow tie. The jar is sitting on a yellow napkin. Pine cones in the background with pine branches.

How to use pumpkin jam?

You can use pumpkin jam by simply spreading it on toast with butter or adding it to pancakes or crepes. It’s great on ice cream, too! You can also use it to bake cookies or other baked goods. You can even use it on savory dishes, fish, chicken, or red meat. The options are endless, have fun with it and enjoy!

More recipes to try

PUMPKIN BUNS FILLED WITH HOMEMADE PUMPKIN JAM – These are the fluffiest, softest, and absolutely delicious buns you really need to try! 

THE BEST FALL PUMPKIN CREAM CHEESE BREAD RECIPE – This pumpkin cream cheese bread is the perfect fall recipe to make. Moist, soft, and packed with flavors that will warm up your heart.

EASY PUMPKIN TURNOVERS MADE WITH PHYLLO DOUGH – Only seven ingredients but packed with flavor. Ideal for breakfast or an afternoon snack with a cup of hot tea. You don’t want to skip this one!

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A jar with pumpkin jam sitting on a yellow napkin with pine cone and dry pine needles around.

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Pumpkin jam in a jar with a white string around it tied into a bow tie. The jar is sitting on a yellow napkin. Pine cones in the background with pine branches.

PUMPKIN JAM RECIPE MADE WITH HONEY AND SPICES

5
AuthorMilena M
This Pumpkin jam is easy to make and a perfect topping on pancakes, toast, or even ice cream. A delicious way to use a pumpkin or butternut squash.
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time1 hour
Servings1.5 cup

Ingredients
  

  • 500 g Pumpkin puree or Butternut squash, 2 cups
  • 250 g Honey, 3/4 cup (or 1 cup brown, turbinado, or demerara sugar)
  • 1/2 t Cinnamon
  • 1/8 t Nutmeg
  • Pinch of salt
  • 1/2 Vanilla bean, or 2 teaspoons Vanilla extract

Instructions

  1. Preheat the oven to 350F(180C).
  2. Cut the pumpkin or butternut squash into smaller pieces, removing the seeds. Place them on a parchment-lined baking tray. Bake for about 20-30 minutes, or until tender.
  3. After it has baked, let it cool a bit. Remove the skin and either use a food processor or hand blender to puree the piece.
  4. Split open the vanilla bean and scrape the seeds.
  5. In a saucepan, combine the puree, honey, spices, vanilla bean and seeds, and salt (If using vanilla extract, add it to the jam at the end when it's off the heat.) Cook on medium heat until it starts boiling, then turn down the heat to low and let it cook uncovered or partially covered for about an hour. Make sure to stir once in a while, so it doesn't stick to the bottom or burn. At this point, you can taste it and add more spices or honey/sugar if you'd like.
  6. When ready, take it off the heat, stir, and let it rest for about 15-20 minutes. Remove the vanilla bean or add vanilla extract if using. Then transfer to a jar or use as desired. You can keep the jam well sealed in the fridge for up to a month, or you can use any of the canning methods you like to save it for a longer time.

Notes

  • You can substitute honey with 1 cup of sugar.
  • If you have pumpkin spice mix, use about 1 teaspoon instead of the cinnamon and nutmeg.
  • You can keep the jam well sealed in the fridge for up to a month. 
  • If you’d like to can the jam, you can. Use any canning method you like. I use the water bath method, and it works great. 
Pumpkin jam in a jar wrapped with a white string tied in a bow tie. Yellow napkin underneath the jar. A spoon with a jam scooped out laying next to the jar. Pine cone with pine branches on the side.
5 from 2 votes (1 rating without comment)

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7 Comments

  1. Cassandra says:

    Is this recipe cannable?

    Reply

    1. Hi Cassandra,

      I don’t see why not. I personally haven’t tried it, but it’s a great idea to preserve it for longer. I will give it a try and let you know. If you do before me, let me know.

      Happy cooking!

      Reply

      1. Did you try to can it”? If so how’d did come out?

        Reply

        1. Yes, it works just fine. I tried it after a few months and it was delicious.

          Reply

          1. Did you pressure can or water bath? Thanks

          2. Hi Scott,
            I’ve only done a water bath, and it works great.

            Let me know if you have more questions.

            Milena

  2. mishella el ters says:

    thank you for sharing this amazing recipe

    Reply