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Pumpkin Jam made with honey and spices

By Milena M 2 Comments

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 for a healthier option, 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. this recipe
Table Of Contents
  1. How to make Pumpkin jam?
    • How to use Pumpkin jam?
  2. More recipes to try
  3. Let’s connect!
  4. PUMPKIN JAM RECIPE MADE WITH HONEY AND SPICES

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 amount.

In a saucepan, combine the puree, honey, cinnamon, nutmeg, and salt. Cook for about an hour on low heat, or until the mixture has thickened. When you take it off the heat, add the vanilla, 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; just 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!

Let’s connect!

If you have any questions about this recipe or just want to connect, I’ll be more than happy to hear from you. You can leave a message below or follow me on Instagram, Pinterest, or Facebook.

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

Milena 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.
5
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Course Dessert, spread
Cuisine International
Servings 1.5 cup

Ingredients
  

  • 500 g Pumpkin puree or Butternut squash 2 cups
  • 250 g Honey 3/4 cup
  • 1/2 t Cinnamon
  • 1/8 t Nutmeg
  • Pinch of salt
  • 1 t Vanilla extract

Instructions
 

  • Preheat the oven to 350F(180C).
  • Cut the pumpkin or butternut squash into smaller pieces, removing the seeds. Place them on a parchment-lined baking tray inside up. Bake for about 20-30 minutes or till tender.
  • 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.
  • In a saucepan combine the puree, honey, spices, and salt. Cook on med till it starts boiling, then turn down the heat to low and let it cook uncovered for about an hour. Make sure to stir once in a while, so it doesn't stick to the bottom or burn.
  • When ready take of the heat and add the vanilla. Stir, and let it rest a bit. Then transfer to a jar or use as desired. You can keep the jam well sealed in the fridge for up to a month. 

Notes

  • You can substitute honey with 1 cup of sugar.
  • If you have Pumpkin spice mix you can 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. 
Keyword jam, pumpkin, pumpkin jam
Tried this recipe?Mention @crumblesofhealth or tag #crumblesofhealth
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.
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Filed Under: All Recipes, Desserts, Spread Tagged With: jam, pumpkin, pumpkin jam

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Reader Interactions

Comments

  1. Cassandra

    at

    Is this recipe cannable?

    Reply
    • Milena M

      at

      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

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