Pumpkin jam

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1:20

Makes 3

Easy

Embrace everything autumn has to offer by making homemade pumpkin jam, perfect when paired with fresh bread or used to fill pastries.

Our pumpkin jam recipe is super easy and has a hint of citrus and spice for extra warmth. Make your jam extra special by heading to a local pumpkin patch and picking your own pumpkin to bring home.

Content image
Ingredients image

What you'll need...

  • 500g pumpkin, peeled and deseeded
  • 1 orange zest
  • 1 lemon juice
  • 370g granulated white sugar
  • 1 cinnamon stick
  • ½ tsp nutmeg

Method

  1. Cut the peeled pumpkin into wedges and then smaller chunks. Discard all seeds. 

  2. Add the pumpkin to a large saucepan and cover in water. Gently simmer for 25 minutes or until the pumpkin has softened. Drain and allow the pumpkin to dry. 

  3. Pour the pumpkin chunks into a food blender or processor and blitz until it turns into a puree. You don’t want the pumpkin to be smooth. 

  4. Add the pumpkin puree into a large preserving pan and add the orange zest, lemon juice, sugar, nutmeg and cinnamon stick. Turn the hob onto a gentle heat and start to warm the puree mixture, stirring to avoid the bottom from sticking and burning. 

Method image

Shop the tools you will need

Secondary image for Stainless Steel Funnel Main image for Stainless Steel Funnel

£6

Secondary image for Professional Stainless Steel Preserving Pan Main image for Professional Stainless Steel Preserving Pan

£54

Secondary image for Professional Stainless Steel Preserving Pan with Lid Main image for Professional Stainless Steel Preserving Pan with Lid

£69

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