Can I use fresh pumpkin instead of canned pumpkin puree for this jam?

Yes, you can use fresh pumpkin puree instead of canned pumpkin. Just make sure to cook and puree the pumpkin until smooth before using it in the recipe. The texture may vary slightly, but the flavor will remain just as delicious.

Is it safe to can pumpkin jam?

While pumpkin is a low-acid food, this recipe is designed with added orange juice and sugar to raise its acidity level for safe canning. It's important to follow the pressure canning method outlined in the recipe to ensure safety. If you're unsure about canning, freezing the jam is a great alternative.

How long will homemade pumpkin jam last?

Homemade pumpkin jam can last for up to a year if canned properly and stored in a cool, dark place. If stored in the refrigerator, it will last for up to two weeks. You can also freeze any leftover jam for longer storage.

Pumpkin Jam: A Sweet, Spiced Delight for All Seasons

Description

This homemade pumpkin jam is a warm, spiced treat made with simple ingredients like pumpkin puree, cinnamon, and orange juice. It’s perfect for spreading on toast, adding to desserts, or enjoying year-round.

Ingredients

Scale

1 29 oz. can pumpkin puree
1 packet of Sure Gel
1 1/2 cups orange juice
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
4 1/2 cups granulated sugar

Cook Mode Prevent your screen from going dark

Instructions

Gather all ingredients and sterilize your canning jars.
Combine the pumpkin puree, Sure Gel, orange juice, ginger, cinnamon, nutmeg, and cloves in a large pot. Stir and bring to a boil.
Once it starts bubbling, stir in the sugar and continue stirring until the sugar dissolves.
Bring the mixture back to a rolling boil that can’t be stirred down. Let it boil for 90 seconds.
Remove from heat and ladle the jam into sterilized jars. Wipe the rims clean and secure with sterilized lids and bands.
Place the jars in a pressure canner and vent steam for 10 minutes. Close the vent and heat to 10 pounds of pressure for 15 minutes for half-pint jars, and 20 minutes for pint jars.
Let the pressure return to zero naturally before removing the lid. Allow the jars to cool before checking the seals. Store properly once cool.

Notes

If you don’t want to can the jam, you can refrigerate it for up to two weeks or freeze for longer storage.
Be sure to use a pressure canner, as pumpkin is a low-acid food and must be processed correctly to ensure safety.
Adjust the sugar to your taste preference, but be mindful that it may affect the jam’s consistency.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Canning
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg