Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use freshly cooked and pureed pumpkin. Just be sure to drain off any extra liquid so the jam doesn’t become watery. Roasting the pumpkin before pureeing it will give you the richest flavor.

How long does pumpkin jam last in the fridge?

Pumpkin jam lasts about two weeks in the refrigerator when stored in an airtight jar. If you want to keep it longer, you can freeze it for up to three months. Just thaw in the fridge overnight before using.

Is pumpkin jam the same as pumpkin butter?

Not quite. While they share similar ingredients, pumpkin butter is typically cooked longer and becomes thicker and darker. It also contains less sugar than jam. Pumpkin jam, on the other hand, is sweeter, slightly looser in consistency, and made specifically for spreading or pairing with savory items.

Pumpkin Jam: A Cozy Fall Spread Bursting with Warm Spices and Flavor

Pumpkin Jam

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This pumpkin jam is a quick and flavorful autumn spread made with pumpkin puree, apple cider, fresh ginger, and warm spices. It has a sweet, slightly tangy taste with a subtle kick of heat, making it perfect for toast, cheese boards, and desserts.

Author: Benchi
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: About 2 cups
Category: Condiment
Method: Stovetop
Cuisine: French
Diet: Vegetarian

Ingredients

1 can (15 oz) pumpkin puree
1 cup granulated sugar
1/2 cup apple cider
2 tablespoons apple cider vinegar
1 tablespoon freshly grated ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1/2 teaspoon chili garlic sauce

Instructions

In a tall saucepan, combine pumpkin puree, sugar, apple cider, apple cider vinegar, ginger, cinnamon, allspice, cloves, salt, and chili garlic sauce.
Stir the mixture well and bring it to a boil over medium heat.
Reduce heat and simmer uncovered for 15–20 minutes, stirring frequently to prevent burning or sticking.
To test consistency, place a small amount on a chilled plate and refrigerate for 5–10 minutes. If it wrinkles when pushed, it’s ready.
Once thickened, remove from heat and let cool to room temperature.
Transfer the jam to sterilized jars and store in the refrigerator for up to 2 weeks or freeze for longer storage.

Notes

Use a tall pot to minimize splatter while cooking.
Stir frequently, especially near the end when the jam thickens.
If the jam is too thick, add water one tablespoon at a time to reach desired consistency.
Do not substitute pumpkin pie filling for pumpkin puree.
You can increase the chili garlic sauce for more heat, but start with the recommended amount first.

Find it online: https://www.cookwithbenchi.com/pumpkin-jam/