Hey there, fellow food lovers!
Are you in the mood for something sweet and a little different?
Today, I’m excited to share my pumpkin pie jam recipe with you!
It’s like fall in a jar—spicy, sweet, and oh-so-delicious.
Perfect for spreading on toast or spooning over pancakes!
Let’s dive in and make some magic! 🍂✨
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 kg pumpkin or squash, peeled and cut into small chunks (2.2 lb)
- 275 ml water (10 fl oz)
- 1 small cinnamon stick
- 2 teaspoons freshly grated ginger
- 1 teaspoon pumpkin pie spice or mixed spice
- 8 tablespoons lemon juice
- 1 kg jam sugar (2.2 lb)
Step 1: Prepare and Cook the Pumpkin
Place the chopped pumpkin or squash into a large preserving pan.
Add water, grated ginger, and spices.
Bring the mixture to a boil.
Once boiling, reduce the heat to a gentle simmer and cook until the pumpkin is tender, approximately 30 to 40 minutes.
Step 2: Puree the Pumpkin
After the pumpkin has become tender, remove the cinnamon stick from the pan.
Use a stick blender to puree the cooked pumpkin until smooth.
Make sure the puree is consistent and free of any chunks.
Step 3: Add Sugar and Lemon Juice
Keep the pureed pumpkin on low heat.
Add the jam sugar and stir continuously until the sugar has fully dissolved.
Add the lemon juice and bring the mixture to a rolling boil.
Step 4: Test for Setting Point
Boil the mixture for about 5 to 8 minutes until you reach the setting point.
The setting point is reached when the jam thermometer reads 104℃ or 220°F.
Alternatively, you can use the wrinkle test: Remove the pan from the heat and drop a bit of the jam onto a cold saucer.
Place the saucer in the fridge for a minute.
Push the jam gently with your fingertip; if it crinkles, the setting point has been reached.
If not, reboil for a couple of minutes and repeat the test until the desired consistency is achieved.
Step 5: Seal and Store
Once the jam has reached the setting point, seal the jars as quickly as possible.
Store the sealed jars in a cool, dark place.
Use within 12 months for the best quality.
