This homemade pumpkin jam recipe made with a spicy flavor is perfect for tarts, pies or slathered on toast in the morning breakfast. This jam is delicious!
I can tell you that I am a pumpkin lover… better… I’m a pumpkin jam lover. I think all my family loves it. When I was a little child, I used to eat pumpkin jam with cheese for dessert or on a toast in my every morning breakfast. My mother used to make pumpkin jam every fall season. I love to remember the smell of cinnamon with pumpkin in my mother’s kitchen when she was making pumpkin jam. It’s so good to remember my childhood!
My mom’s pumpkin jam was made only with three ingredients: pumpkin, sugar, and cinnamon.
I added the typical fall spices one associates with pumpkins such as ginger, nutmeg, and cinnamon, so the jam just tastes like fall to me. I combine the pumpkin with orange juice and zests. This ingredient seemed to bring all the flavors together and produce a great tasting jam.
I always like to involve my kids when I’m cooking. Usually, I peel the pumpkin and I prepare the pumpkin slicing along the line of skin as if preparing a melon. Then I let my kids chop up the slices into small pieces (too small is better than too big).
You should cut the squash into smaller pieces. If you want a smoother jam, the immersion hand blender works great. Just remove the spices before you blend the jam!
There’s no need to test for setting point with this recipe. The jam is ready when a wooden spoon pulled across the pan reveals the base of the pan cleanly.
It’s important that you sterilize jars. This guarantees that your jars are free from any nasty bacteria. If you have a good dishwasher with a very hot cycle you can sterilize jars that way, otherwise, wash your jars and lids (removing any rubber seals) and place them on a baking tray in the oven at 100℃/225℉ for 30 minutes until dry.
This pumpkin jam is absolutely delicious — not too sweet. It’s my perfect jam for our breakfast! And it’s also perfect for your desserts dishes.