Autumn pumpkin jam

    2 hours 20 min

    Autumn is the time for pumpkin and squash and what better a way to celebrate than with a pumpkin jam. Smooth, creamy and very tasty, this jam is fantastic on crumpets and as an accompaniment to a variety of sweet and savoury dishes.


    Hampshire, England, UK
    1 person made this

    Makes: 4 jars pumpkin jam

    • 1.35kg pumpkin, peeled and finely diced
    • 1 orange, quartered and sliced
    • 600ml water
    • 1.35kg granulated sugar
    • 1/3 teaspoon citric acid

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large preserving pan over a medium heat, combine the pumpkin, orange and water. Cook for an hour until the pumpkin is soft and breaking apart.
    2. Add the sugar and the citric acid and bring the jam to the boil. Begin testing for the setting point, which may take up to an hour to reach, by placing a little of the jam onto a cold plate. If it sets and wrinkles when you push it with your finger, it is ready.
    3. Transfer the jam into sterilised jam jars. Seal immediately and leave undisturbed in a cool, dark place for 8 hours.


    This jam is also lovely with some cinnamon, nutmeg and allspice added.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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