The Perfect Pumpkin Preserve/Jam Recipe

Don’t just carve those pumpkins this year, use every scrap of goodness and make this tasty Pumpkin Preserve so you can enjoy the bounty for longer.

Anyone who is well up on their jams, jellies and preserves will tell you that a preserve is something where the fruit is more whole than a mushier jam. I would of course agree with this but have you ever tried to ram a whole pumpkin into a jam jar?

Possibly not. Now I could have called this Hot’n’Spicy Pumpkin Jam but you know the whole PP thing really got to me, so it just had to be Pumpkin Preserve. Huge apologies to all you preserve purists out there.

This is a great way of using up that omnipresent pumpkin, and this way you get to have the damn thing taking over the pantry for months to come.

Aaaargh, there is just no escape from the dreaded pumpkin!

Ingredients for pumpkin preserve/jam

pumpkin

orange

lemon

ginger

chilli

sugar

How to make pumpkin preserve/jam

Chop the pumpkin flesh and with the orange and lemon and all your spices simmer till that pumpkin is soft.

Then add the sugar and bring to the boil till you reach the magic setting point (105C)

Carefully ladle your jam into sterilised jars.

How much pumpkin jam will this make?

I got 4 medium-sized jars from this recipe.

How long will pumpkin preserve keep?

This jam will keep for up to a year. Once opened store it in the fridge and use up your pumpkin preserve within a month.

How to serve pumpkin jam/preserve

I love this pumpkin preserve with cheese and crackers. Mixing sweet and savoury and cheese is sheer heaven to me.

Pumpkin jam is also great just as it is on toast or in scones. You can use it as a filling for a Victoria Sponge too.

Why not water it down just a little and use your pumpkin preserve as a glaze for turkey and meat when you are roasting them.

Looking for more pumpkin recipes? Then check these out before you go;

simple pumpkin and tomato soup

Perfect pickled pumpkin

Pumpkin and coconut soup with fresh basil

and why not check this out too

All you ever wanted to know about pumpkins and how to use them

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.

Pumpkin Preserve/jam

Karon Grieve

pumpkin preserve/jam is sweet and spicy and perfect for boath your toast or a cheeseboard

4.5 from 4 votes

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course preserves

Cuisine British

Servings 30 servings

Calories 107 kcal

Ingredients

 

MetricUS Customary

• ▢ 750 g pumpkin
• ▢ 350 g oranges 2 medium sized oranges
• ▢ 350 g lemons 3 large lemons
• ▢ 40 g fresh ginger
• ▢ 1 red chilli pepper medium sized
• ▢ 700 g granulated sugar

Metric – US Customary

Instructions

 

• Cut the pumpkin into chunks and cut off the peel, now cut into pieces abour 2cm square and toss into a large pot/preserving pan.
• Slice the oranges and lemons into small pieces (peel and the inner flesh too) and add these to the pan.
• Cut the skin from the fresh ginger root and grate it into the pan. Now finely chop the chilli (remove the seeds, we don’t want to go too over the top here) and toss this in too.
• Add 600ml/1 pint of water and bring this to the boil. Now lower the heat and let it simmer away for 40 minutes, or until all the citrus peel is very soft. The pumpkin will be really soft by then too.
• Add the sugar and stir until it has completely dissolved. Raise the heat and bring it to the boil and keep it bubbling madly until it has really thickened so that when you put a spoonful on a saucer and run your finger (let it cool first!) through it, you get a clear channel and it doesn’t flow back together again.
• Spoon into sterilised jars and pop on the lid.

Notes

A serving of this preserve is measured at 1 tablespoon.

I got 4  jars of pumpkin preserve from this recipe.

This jam will keep for up to a year in a cool dark place, once opened store in the fridge and use within a month.

Nutrition

Calories: 107kcalCarbohydrates: 28gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 133mgFiber: 1gSugar: 25gVitamin A: 2171IUVitamin C: 17mgCalcium: 13mgIron: 1mg

My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!

Keyword pumpkin

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