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Homemade Pumpkin Jam

A jar of homemade pumpkin jam with a spoonful lifted above, surrounded by rustic holiday decor.
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This homemade pumpkin jam is a cozy, fall-inspired spread made with roasted pumpkin or butternut squash, honey, and warm spices. It’s perfect for toast, pancakes, yogurt, meats, or baking.

Ingredients

Scale
  • 500g (2 cups) Pumpkin puree or Butternut squash
  • 250g (3/4 to 1 cup) Honey (or brown, turbinado, or demerara sugar)
  • 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • Pinch of Salt
  • 1/2 Vanilla bean (or 2 tsp Vanilla extract)

Instructions

  1. Preheat oven to 350°F (180°C). Cut pumpkin or butternut squash into smaller pieces, removing seeds.
  2. Place on a parchment-lined baking tray and roast for 20–30 minutes until tender.
  3. Let cool, remove skin, and puree using a blender or food processor.
  4. In a saucepan, combine puree, honey or sugar, cinnamon, nutmeg, vanilla bean (or extract), and salt.
  5. Bring to a boil, then reduce heat and simmer uncovered for about 1 hour, stirring occasionally.
  6. Once thickened, remove from heat and let rest for 15–20 minutes.
  7. If using vanilla extract, stir it in after removing from heat. Remove vanilla bean if used.
  8. Transfer to sterilized jars and seal tightly. Store in the fridge for up to one month or freeze for longer storage.

Notes

  • You can use pumpkin spice mix (1 tsp) instead of cinnamon and nutmeg.
  • Honey can be substituted with 1 cup sugar.
  • Freeze the jam for up to 6 months for extended shelf life.
  • Use roasted pumpkin for a deeper flavor.
  • Adjust sweetness and spices to taste mid-cooking.

Nutrition

Find it online: https://recipeeasily.com/homemade-pumpkin-jam-recipe/